2 ways to make delicious Thai-style steamed clams for a unique flavor change for the whole family

Prepare the clams

After buying the clams, wash them thoroughly and put them into a basin of water. To let the clams expel the dirt, soak them with 1 teaspoon of salt and 2 chopped chili peppers for about 1 – 2 hours.

After that, take the clams out and rinse them with clean water, then let them drain.

Prepare the other ingredients

Wash the lemongrass, let it drain, and cut it into pieces about 3 finger joints long, then use a knife to crush the lemongrass.

Peel the shallots, wash them, and chop them finely. Wash the chili, remove the stem, and chop it. Wash the ginger with clean water and slice it.

Cook steamed clams Thai style

You add 3 tablespoons of pot with cooking oil and cook on the stove at high heat until the oil is hot, then add the ingredients prepared in step 2, stir-fry for about 2 minutes until fragrant.

Next, you add coconut water and cook for about 5 – 7 minutes until the coconut water boils, then add 1/2 bottle of Thai hot pot sauce to the pot and stir well. Cover and cook for another 5-7 minutes.

When the water boils again, you open the lid and add 1/2 tablespoon of seasoning, 1 tablespoon of fish sauce, 2 tablespoons of sugar and stir well.

Immediately add the cleaned clams into the pot and cover, cooking for 10 minutes until all the clams have opened, then turn off the heat.

Final Product

So the Thai steamed clams dish is now completed.

The pot of clams is hot and steaming with the clam meat cooked just right, so it still retains its chewy texture and natural sweetness. Additionally, the broth is rich, mildly salty and sweet, with the fragrant aroma of lemongrass and ginger mingled with the spicy heat of chili, which is extremely stimulating to the taste buds, making you want to eat it forever!

Prepare the Ingredients

To ensure the clams are free of sand, we will soak them in rice washing water mixed with a little salt for about 1 – 2 hours. Next, rinse them thoroughly 2 – 3 more times and then place them in a basket to drain.

Use a knife to cut off the root of the lemongrass, then rinse and finely chop half of the lemongrass, while the other half should be cut into segments. Peel the shallots and garlic, then mince them. Remove the stems from the chili, wash, and slice.

Pick fresh young Vietnamese coriander leaves, wash them clean, and let them drain. Place the ripe tamarind into a bowl, then add 100ml of hot water or boiling water, soak for 10 minutes, then use a spoon to press and stir well, and filter to obtain the tamarind juice.

Thai Steamed Clams

Put a pot on the stove, add 1 tablespoon of cooking oil and heat over medium heat. When the oil is hot, add minced onion, garlic, and lemongrass to sauté until fragrant.

Next, pour all the filtered tamarind juice into the pot and season with the following mixture: 2 tablespoons of sugar, 1.5 tablespoons of chili sauce, 1 tablespoon of fish sauce, 2 teaspoons of seasoning powder, and 100ml of hot water.

Use chopsticks to stir well until all the seasonings are dissolved, wait until the mixture boils, then add the cleaned clams and cover with a lid, cooking on low heat.

After cooking for about 5 – 6 minutes and seeing the clams start to open, gently shake or stir well, then add sliced chili, adjust the seasoning to taste, and then turn off the heat.

Final Product

Scoop the clams into a bowl or place them in a clay pot for presentation, then add a little Vietnamese coriander on top to complete the dish.

Steamed clams have a sour and spicy flavor, with a strong aroma that is very suitable for cold weather days spent together with family and friends.