How to Make Spicy and Sour Thai Sauce Blood Cockles, Delicious and Irresistible

How to prepare Thai Spicy Blood Clams

• 1

  Prepare the blood clams

  After buying the blood clams, soak them in diluted salt water for about 30 minutes to clean the sand and dirt.

  Then rinse off the salt water and use a loofah or toothbrush to scrub the algae on the outside of the shell. Finally, rinse them several times with water and let them drain.

  Tips for cleaning blood clams from sand and dirt:

  • Method 1: To remove all the sand and dirt inside the clams, you can use rice washing water to soak the blood clams for about 1 – 2 hours. After soaking, just scrub the shells clean and they are ready for cooking.
  • Method 2: Similar to the above method, soak the blood clams in a mixture of water mixed with salt and chili for 1 – 2 hours. The salty water and spicy chili will stimulate the blood clams to open their mouths, helping to speed up the cleaning process.
  • Method 3: For this method, simply drop a few metal objects like spoons, knives, or chopsticks into the bowl of water soaking the blood clams, and after about 30 – 60 minutes, you will see the clams start to expel sand.

  See details: Tips for cleaning blood clams from sand and dirt

  

  
• 2

  Prepare other ingredients

  Peel the garlic and shallots, rinse briefly with water, then let them dry. After that, slice 3 shallots to mix with the blood cockles.

  Wash the lemongrass, then slice the root part into thin rounds. For 4 limes, use 2 to extract juice for the sauce, and cut the remaining 2 into small pieces.

  Remove the stems from the cherry tomatoes, wash them clean, and then cut them into wedges. For the mango, after buying, rinse it with water, peel it, and shred it.

  Snap off both ends of the green beans, then cut them into bite-sized pieces about 2 – 3 fingers long.

  Slice the chili, and for the cilantro, rinse it several times with water and let it dry.

  

  

  

  
• 3

  Boil and Shell Blood Cockles

  Place a pot on the stove, add 1 liter of water and bring it to a boil. When the water boils, add sliced lemongrass along with the blood cockles and boil for 15 seconds.

  Prepare a bowl of ice water, then take the blood cockles out and soak them for 10 minutes.

  Next, you will perform the process of shelling the blood cockles by using two spoons facing each other, placing the tips of the spoons in the gap between the shell’s tail.

  Then, using your dominant hand to hold the ends of the spoons, hold the cockles with the other hand and gently squeeze the handles of the spoons to easily separate the shells.

  

  

  

  
• 4

  Make Thai Sauce

  Add 5 cloves of garlic, 5 shallots, 5 chili peppers, and 4 tablespoons of palm sugar into the mortar and grind the seasonings into a paste.

  Next, add 6 tablespoons of fish sauce, 2 tablespoons of fermented fish sauce, 1 tablespoon of chili powder, lime juice, and use a spoon to mix well until the mixture is combined.

  

  

  

  
• 5

  Mixing Blood Cockles

  Put all the shelled blood cockles into a large bowl. Next, add 5 cherry tomatoes cut into wedges, 10 grams of green beans, 2 small limes cut into pieces, 1 sliced chili, 3 sprigs of cilantro, and grated mango to the bowl.

  Finally, pour the Thai sauce in and mix well so that the blood cockles and other ingredients absorb the delicious, fragrant sauce!

  

  

  

  
• 6

  Final Product

  You serve the dish on a plate and can add a bit of basil on top for decoration to make it more appealing. The final product features a harmonious blend of colors, enticing from blood clams, Thai sauce, and other accompanying ingredients.

  The spicy and sour taste is just right, rich in flavor that makes everyone remember it after tasting just once!