📝 About This Recipe
Transport your kitchen to the vibrant night markets of Bangkok with this aromatic and savory seafood masterpiece. Fresh clams are tossed in a high-heat wok with a luxurious smoky chili jam (Nam Prik Pao), garlic, and a generous handful of peppery Thai holy basil. It is a perfect balance of sweet, salty, and spicy flavors that highlights the natural brininess of the shellfish.
🥗 Ingredients
The Shellfish
- 2 pounds Manila or Littleneck clams (scrubbed clean and purged of sand)
Aromatics
- 6 pieces Garlic cloves (smashed and roughly chopped)
- 3-5 pieces Thai bird's eye chilies (bruised or sliced for heat)
- 2 pieces Shallots (thinly sliced)
- 3 tablespoons Neutral oil (canola, grapeseed, or vegetable oil)
The Signature Sauce
- 2 tablespoons Thai Roasted Chili Jam (Nam Prik Pao) (store-bought or homemade)
- 1 tablespoon Oyster sauce (high quality)
- 1 teaspoon Light soy sauce (for saltiness)
- 1 teaspoon Palm sugar (finely shaved; can substitute brown sugar)
- 1 teaspoon Fish sauce (to taste)
- 1/4 cup Water or chicken stock (to create the sauce base)
Finishing Touches
- 1.5 cups Thai Holy Basil (leaves only; substitute Thai Sweet Basil if unavailable)
- 1 wedge Lime (for serving)
👨🍳 Instructions
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1
Purge the clams by soaking them in a bowl of cold, salted water for at least 30 minutes to ensure all sand is expelled. Rinse thoroughly and discard any clams that are cracked or remain open when tapped.
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2
In a small bowl, whisk together the roasted chili jam, oyster sauce, light soy sauce, fish sauce, palm sugar, and water. Stir until the sugar is mostly dissolved and the chili jam is incorporated.
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3
Prepare your aromatics: peel and smash the garlic and chilies together using a mortar and pestle to release their essential oils, or finely mince them if you prefer a cleaner look.
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4
Place a wok or large heavy-bottomed skillet over high heat. Add the oil and swirl to coat the surface until it begins to shimmer.
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5
Add the sliced shallots to the wok and stir-fry for 30 seconds until they begin to soften and turn translucent.
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6
Toss in the garlic and chili paste. Stir-fry for 15-20 seconds until fragrant, being careful not to burn the garlic.
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7
Add the cleaned clams to the wok and toss immediately to coat them in the aromatic oil.
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8
Pour the prepared sauce mixture over the clams. Toss again to ensure even distribution.
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9
Cover the wok with a tight-fitting lid. This traps the steam, which helps the clams open quickly and keeps them tender.
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10
Allow to steam for 3-4 minutes. Lift the lid and check if the clams have opened. If most are still closed, cover for another minute.
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11
Once the clams are open, remove the lid and increase the heat to reduce the sauce slightly for 1 minute so it clings to the shells.
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12
Turn off the heat and immediately add the fresh basil leaves. The residual heat will wilt the basil and release its peppery aroma without losing its vibrant color.
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13
Give everything one final, vigorous toss. Discard any clams that failed to open during the cooking process.
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14
Transfer the clams and all the delicious sauce to a wide serving platter. Serve immediately while piping hot.
💡 Chef's Tips
Purge your clams in salted water that tastes like the sea to ensure they are grit-free. If you cannot find Holy Basil (Bai Gaprao), use Thai Sweet Basil (Bai Horapa)—the flavor is different but still delicious. Don't overcook the clams; as soon as they pop open, they are done. Overcooking makes them rubbery. Adjust the number of bird's eye chilies to your spice tolerance; the chili jam adds flavor but not intense heat. Use a high-smoke point oil to allow the wok to get hot enough for that signature 'wok hei' charred flavor.
🍽️ Serving Suggestions
Serve with a side of steaming jasmine rice to soak up every drop of the savory chili sauce. Pair with a crisp, cold Thai lager or a dry Riesling to balance the spice. Accompany with a simple Thai cucumber salad (Ajaad) for a refreshing contrast. Provide a small bowl for discarded shells and plenty of napkins for a hands-on dining experience.