Thai Stir Fried Spicy Clams

Thai Stir Fried Spicy Clams is a classic seafood dish that celebrates fresh shellfish and bold Thai flavours. The fragrant broth combines ginger, garlic, chillies and savoury sauces into a delicious accompaniment for steamed jasmine rice. Quick to prepare and even quicker to cook, it makes an impressive meal that tastes just like something from a bustling Thai street kitchen.

Prep Time 20

Cook Time 10

Total Time 30

Servings Portions

Ingredients

1 kg clams fresh live
2 tbsp vegetable oil
30 g fresh ginger peeled and cut into fine matchsticks
4 cloves garlic finely chopped
3 medium scallions sliced into 4cm lengths
2 medium red chillies thinly sliced (adjust to taste)
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
100 ml water or light seafood stock
1 tsp sugar optional, depending on the saltiness of the oyster sauce
1 tsp cornstarch
2 tbsp cold water to make the slurry
Fresh coriander roughly chopped, for garnish (optional)

To Serve:

jasmine rice Steamed
Lime wedges

Instructions

Prepare the Clams:

Rinse the clams under plenty of cold running water.
1 kg clams
Place them in a large bowl of cold salted water for 20 to 30 minutes. This encourages them to expel any grit.
Lift the clams from the water rather than pouring them into a colander. This leaves any sand behind.
Scrub the shells if needed.
Discard any clams with cracked shells.
Tap any open clams gently on the worktop. If they fail to close within a minute, throw them away.

Make the Sauce:

Mix together the oyster sauce, dark soy sauce, Shaoxing wine and water or seafood stock in a small bowl.
2 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 100 ml water
If your oyster sauce is particularly salty, stir in the teaspoon of sugar.
1 tsp sugar
In another small bowl, combine the cornstarch with the cold water to make a smooth slurry.

Cook the Aromatics:

Heat the vegetable oil in a wok over a high heat.
2 tbsp vegetable oil
Add the ginger and stir fry for about 30 seconds.
30 g fresh ginger
Add the garlic and sliced chillies.
4 cloves garlic, 2 medium red chillies
Cook for another 20 to 30 seconds until fragrant.
Add the scallions and stir fry for one minute.
3 medium scallions

Cook the Clams:

Add the prepared clams to the wok.
Pour over the sauce mixture.
Stir everything together well.
Cover the wok with a lid and cook for 4 to 6 minutes.
Shake the wok occasionally or give everything a quick stir.
The clams are ready once they have opened.
Discard any clams that remain firmly closed after cooking.

Finish the Sauce:

Give the cornstarch slurry a quick stir.
1 tsp cornstarch, 2 tbsp cold water
Pour it into the wok while stirring continuously.
Cook for another 30 to 60 seconds until the broth becomes glossy and lightly thickened.
Taste the sauce and adjust if needed with a little more oyster sauce, a splash of water or another squeeze of lime.

Serve:

Transfer everything to a warmed serving bowl.
Scatter over chopped coriander if using.
Fresh coriander
Serve immediately with bowls of steamed jasmine rice and lime wedges on the side.
jasmine rice, Lime wedges

Equipment

Large Bowl
Colander
Large wok or deep frying pan with a lid
Small bowl
wooden spoon or wok spatula
Sharp Knife
Chopping Board

Notes

Hints and Tips

Always buy live clams from a reputable fishmonger.

Cook the clams on the day you buy them for the freshest flavour.

Never store live clams in an airtight container. Keep them in a bowl covered with a damp tea towel in the refrigerator.

High heat is essential. It cooks the clams quickly while keeping them tender.

Prepare every ingredient before heating the wok. Thai stir fries cook very quickly.

Do not overcook the clams. As soon as they have opened, they are ready.

Fresh ginger gives a cleaner flavour than ground ginger.

Thai bird's eye chillies create an authentic heat. Use fewer if you prefer a milder dish.

Shaoxing wine adds depth. Dry sherry makes a reasonable substitute if necessary.

Avoid light soy sauce in place of dark soy. Dark soy provides the colour and richer flavour this dish needs.

If the broth becomes too thick, simply stir in a splash of hot water.

A squeeze of fresh lime just before serving brightens all the flavours.

Serve with steamed jasmine rice rather than bread. The rice absorbs the delicious broth while staying true to traditional Thai cooking.

Leftovers are not recommended. Clams are always at their best when freshly cooked.

One additional tip: if you can find Thai holy basil (bai krapao) or Thai sweet basil (bai horapha), stir a handful through the clams during the final 20 seconds of cooking. Sweet basil is the more traditional choice for this style of dish and adds a wonderful authentic aroma.

Nutrition