Thai-style Steamed Clams

Thai-style Steamed Clams - this dish is everything Thai food is all about: hot, sour, aromatic, and addictive! |

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 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


  1. 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.