We love clams and we love Thai food, so I knew right away this would be a winner. I mostly followed Hot Thai Kitchen’s recipe, but substituted chicken stock with Thai fish stock. These Thai clams are wonderfully fragrant and delicious.
Please note that the lemongrass, kaffir lime leaves, and galangal are not to be eaten. You could fish them out before serving, or warn your guests.
Serves 4 as a starter
1 kilo / 2 lbs live clams, allowed to purge themselves in salted water for at least an hour
180 ml (3/4 cup) coconut milk
240 ml (1 cup) Thai fish stock
1 stalk lemongrass, smashed and chopped
5 thin slices galangal
3 kaffir lime leaves, roughly torn
2-3 Thai chillies, minced
1 shallot, thinly sliced
1/2 Tbsp minced Thai palm sugar
freshly squeezed lime juice to taste
fish sauce to taste
fresh cilantro, chopped
Combine 180 ml (3/4 cup) coconut milk, 240 ml (1 cup) Thai fish stock, 1 stalk lemongrass, smashed and chopped, 5 thin slices galangal, 3 kaffir lime leaves, roughly torn, 2-3 Thai chillies, minced, 1 shallot, thinly sliced, and 1/2 Tbsp minced Thai palm sugar in a saucepan.
Bring to a boil.
Add the clams.
Cover and allow to boil until the clams have opened. This will only take a couple of minutes. Do not boil the clams longer than necessary.
Add freshly squeezed lime juice to taste.
Add fish sauce to taste.
Add chopped cilantro. (Substitute with green onions if you don’t like cilantro.)
Stir to mix, and the clams are ready to be served.
This asparagus salad can be made with either white, green, or a combination of white and green asparagus. I made a Dutch-Italian version using a vinaigrette and lightly toasted pine nuts, combined with hard-boiled egg and boiled ham.