Like the mixture of food cultures in Macau, this dish blends Chinese and Portuguese influences. The slight sweetness of lap cheong goes so well with clams. 






Skill level

Average: 4.8 (2 votes)


  • 1 tbsp olive oil
  • 500 g clams (vongole), cleaned and soaked to purge any excess sand and grit
  • 4 Chinese sausage (lap cheong), sliced into 2cm rounds
  • 2 cloves garlic, finely chopped
  • 1 long red chilli, finely chopped
  • 2 slices bottled roasted capsicum, chopped
  • 1 tbsp tomato paste
  • 150 ml rice wine
  • 1 tsp caster sugar
  • ½ tsp white pepper
  • 2 spring onions, thinly sliced
  • 2 cm piece of ginger, sliced into matchstick pieces
  • 4 small soft white bread rolls, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oil in a large pot over medium heat and add the sausage, garlic and chilli. Cook for 1-2 minute to soften and lightly caramelise then add capsicum and tomato paste. Deglaze with rice wine. Add the sugar and white pepper and bring to the boil.

2. Reduce by a third, then add the clams. Place the lid on and steam for 1-2 minutes or until the clams start to open. Sprinkle in the spring onions and ginger and toss one final time.

3. Serve in a large shallow platter with bread rolls on the side to mop up the sauce.