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Thai-style Steamed Clams
Thai-style Steamed Clams – this dish is everything Thai food is all about: hot, sour, aromatic, and addictive!
Prep time:
Cook time:
Total Time:
Ingredients:
12 oz. clams, rinsed and scrubbed
1 tablespoon oil
1 stalk lemongrass, white-part only, cut diagonally
3 slices galangal
6 bird’s eyes chilies, lightly pounded
1/2 cup coconut water
6 kaffir lime leaves, slightly bruised
1/4 teaspoon fish sauce or to taste
2 teaspoons lime juice
Method:
Thai-style Steamed Clams
Serves 2 | Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients:
12 oz. clams, rinsed and scrubbed
1 tablespoon oil
1 stalk lemongrass, white-part only, cut diagonally
3 slices galangal
6 bird’s eyes chilies, lightly pounded
1/2 cup coconut water
6 kaffir lime leaves, slightly bruised
1/4 teaspoon fish sauce or to taste
2 teaspoons lime juice
Method:
Heat up a wok with the oil. When the oil is heated, add the lemongrass, galangal, bird’s eye chilies and do a few quick stirs. Add the clams and stir to combine, follow by the coconut water. Add the kaffir lime leaves and cover the wok. Cook the clams for about 2-3 minutes or until all clams are open. Add the fish sauce and lime juice. Stir to blend well, dish out and serve immediately.
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How absolutely beautiful! The pics seem to be getting better and better.
Thank you for the compliment. Yes, I shot with my Canon 5D Mark 2. :)
Gorgeous way to make clams. I’ll have to give these a go.
Yes, it’s very good.
I am doing this recipe tonight. Already called to ensure some clams are set aside. =)
Whoa!! Indeed it’s a beautiful shot! I’m really tempted to try this soon!
The clames look wonderful.
Steamed clams with Thai flavours sound so tempting – a great idea to finish up spices :)
i cannot lie, that assam laksa was so good, i closed my eyes and was transported back to that hot and sticky afternoon at the foot of kek lok si… it could also be that it was so spicy it made me delirious. either way it was awesome and now i want these clams too!
How did the clams turned out Garrett?
Oh great! a seafood delight. I love those clams.
The clams are really looks fantastics….This is my second time to your sire,and I really enjoy your recipe…I have tried your laksa..taste very authentic..thanks.
6 oz. or clams won’t fill me!
G O O D !
Hi, nice one. But which spicy rating would you give for it? The thing is that I cannot eat spicy food :-( I would like to eat all the dishes showed here http://www.exotissimo.com/news/infographic/thai-food-roadmap.jpg, but for sure I would have my tongue burned :-)
This is not very spicy at all. Just don’t pound the bird’s eye chilies and there is no much heat.
Okay, I’ll trust on you on this one :-)
Thanks for sharing the recipes.
That looks so good! I will kill to make it more spicy… Anyways, do you know how to clean the clams well? tips? I rinse and scrub them, but it doesn’t ever seem clean enough. :(
Soak the clams in salted water will help. But usually rinsing and scrubbing suffice.
This recipe reminds me of the thai mussels i have had at my favorite thai joint. I also think they may add another ingredient that i think i taste, maybe tamarind? do you think tamarind would go well with this? and what is galangal? I love your site. everything always looks so delicious. I am from trinidad but we love asian cuisine.
Hi Salina, you can add tamarind juice but lime juice is better in this recipe. Galangal is a part of ginger, but different with a distinct aroma. Thanks for visiting Rasa Malaysia.
yummie delicuous^^ looks very spicy …
i also use mussels and they are delicious cooked this way
Correct, mussels are delicious, too.