Thai Chili Clams

Rietvallei Shiraz 2019 paired with Thai Chili Clams is a match made in Robertson! Spicy, flavourful and exotic. What’s not to love?


  • 400 g clams
  • 1 Tbsp olive oil
  • 4 tsp crushed garlic
  • 1 tsp crushed ginger
  • 3 Tbsp soy sauce
  • 1 tsp sugar
  • ½ Tbsp water
  • 2 Tbsp squeezed lemon juice
  • 2 fresh red chilies, finely chopped
  • 4 fresh basil leaves


1. In a pot or frying pan on medium-high heat, add olive oil, crushed garlic and ginger. Cook for 2 min.
2. Add the clams and stir in the garlic and ginger. Turning often, until the shells start to open, about 2-3 min.
3. Add soy sauce and sugar, stir in well and cook for about 30 seconds.
4. Add ½ bsp water and lemon juice. Stir everything well to loosen up the seasoning. When the sauce is smooth and bubbling, add the red chili.
5. Turn off the heat and add basil leaves. Toss well and serve.