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A pot of Ghanaian-style clam stew with whole tomatoes and peppers, served alongside a plate of white rice ball

Ghanaian-Style Clam Stew

Rich and flavorful Ghanaian-style clam stew is a coastal delicacy that captures the essence of West African cuisine.
Made with fresh clams, ripe tomatoes, spicy peppers, and a deeply aromatic blend of seasonings, it delivers a savory, satisfying experience in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Ghanaian, West African
Servings 4
Calories 380 kcal

Equipment

  • Large saucepan or stew pot
  • Blender or food processor
  • Wooden spoon
  • Knife and chopping board
  • Bowl for cleaning clams
  • Sieve or colander

Ingredients
  

  • 2 lbs fresh clams (cleaned and scrubbed)
  • 3 large tomatoes
  • 1 large onion (divided: half sliced, half blended)
  • 1 red bell pepper
  • 2 scotch bonnet peppers (adjust to taste)
  • 1/4 cup tomato paste
  • 1/2 cup palm oil (or vegetable oil as an alternative)
  • 1 tbsp powdered crayfish (optional, for added umami)
  • 1 tsp ground ginger
  • 1 tsp ground garlic
  • 1 tsp paprika
  • 2 seasoning cubes (like Maggi or Knorr)
  • Salt to taste
  • Fresh parsley or basil for garnish (optional)

Instructions
 

  • Clean the Clams
    Rinse clams in cold water. Discard any that are cracked or do not close when tapped.
    Soak in salted water for 20 minutes to remove sand. Rinse thoroughly and drain.
  • Blend the Base
    Blend tomatoes, half the onion, red bell pepper, and scotch bonnet peppers into a smooth mixture. Set aside.
  • Sauté the Aromatics
    In a large saucepan, heat palm oil over medium heat.
    Add sliced onions and sauté until soft and translucent.
  • Add Tomato Paste
    Stir in tomato paste and fry for 2–3 minutes until it darkens slightly and becomes fragrant.
  • Incorporate the Blended Mixture
    Pour in the blended tomato-pepper mix.
    Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and reduces.
  • Season the Stew
    Add ginger, garlic, paprika, crayfish powder (if using), seasoning cubes, and salt. Stir well to combine.
    A pot of stew being seasoned with chopped green peppers and spices, stirred with a wooden spoon
  • Add the Clams
    Add cleaned clams directly into the stew. Stir and cover.
    Let them steam and cook for 8–10 minutes, or until they open. Discard any unopened clams.
  • Simmer to Finish and Serve Hot
    Taste and adjust seasoning if needed.
    Simmer uncovered for an additional 5 minutes to meld flavors.
    Sprinkle with fresh parsley or basil if desired.
    Serve hot with rice, boiled yam, or kenkey.
    A serving of white rice with rich, red Ghanaian-style clam stew on a plate

Video

Notes

Cooking Tips

  • Palm Oil: Gives the dish authentic Ghanaian flavor; use vegetable oil for a lighter version.
  • Clam Freshness: Always use fresh clams if possible. Frozen clams should be thawed and rinsed thoroughly.
  • Spice Control: Reduce or substitute scotch bonnet with milder peppers like habanero or chili flakes.
Keyword Clam Stew, Ghanaian Cuisine, Seafood Stew, Spicy Stew, West African Recipes