The Hirshon Nyonya “Golden Fragrance” Clams



The Hirshon Nyonya “Golden Fragrance” Clams are inspired by Peranakan (Nyonya) cuisine, where Chinese techniques meet Malay spices. This dish earns its name from the golden hue of turmeric and the irresistible aroma of lemongrass, garlic, and herbs sizzling together. Naturally high in protein and minerals, clams make this recipe both nutrient-dense and light, perfect for a healthy seafood-focused meal.

Why This Dish Is Healthy

  • High-quality protein: Clams support muscle health and satiety

  • Rich in iron, zinc & B12: Excellent for energy and immunity

  • Anti-inflammatory spices: Turmeric, garlic, and ginger support digestion

  • Low fat & low calorie: Big flavor without heaviness

Ingredients (Serves 2–3)

  • 1 kg fresh clams, scrubbed and rinsed

  • 1 tbsp olive oil or avocado oil

  • 2 stalks lemongrass, finely sliced

  • 3 cloves garlic, minced

  • 1 small onion or shallot, thinly sliced

  • 1 tsp fresh turmeric (or ½ tsp ground turmeric)

  • 1 small red chili, sliced (optional)

  • 4–5 kaffir lime leaves, torn

  • 1 tbsp light soy sauce or tamari

  • 1 tbsp fresh lime juice

  • Fresh coriander or Thai basil, to garnish

How to Make Golden Fragrance Clams

  1. Heat the oil in a wide pan over medium heat.

  2. Sauté aromatics: Add lemongrass, garlic, onion, turmeric, chili, and kaffir lime leaves. Cook until fragrant and lightly golden.

  3. Add clams: Toss in the clams and stir well to coat with the spices.

  4. Cover & steam: Cook for 3–5 minutes until the clams open.

  5. Season lightly: Add soy sauce and lime juice, then gently toss.

  6. Finish fresh: Remove from heat and garnish with herbs.

Serving Suggestions

  • Serve with steamed brown rice or cauliflower rice

  • Pair with a light cucumber salad for balance

  • Enjoy as a shared appetizer or protein-rich main

Nutrition Highlights (Approximate per serving)

  • Calories: ~220

  • Protein: ~25 g

  • Fat: ~6 g

  • Carbohydrates: ~10 g

Tips for Best Results

  • Discard any clams that don’t open after cooking

  • Keep seasoning light to let the natural seafood sweetness shine

  • For extra fragrance, add a splash of clam broth or water instead of more oil


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