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Thai-style Steamed Clams

Thai Steamed Clams


Thai-style Steamed Clams

Serves 2 | Prep Time: 10 minutes | Cook Time: 10 minutes


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


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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24 COMMENTS... read them below or add one

  1. 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!

  2. 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.

  3. SparklingRachel

    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. :(

  4. Salina Singh

    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.

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