Tiếng Việt
ไทยThai steamed clams is an appealing seafood dish that is loved by many for its harmonious sour, spicy, salty, and sweet flavor, characteristic of Thai cuisine. Without needing to go to a restaurant, you can completely prepare standard and delicious Thai steamed clams right at home with easily found ingredients and a simple cooking method. In this article, let’s join Ola Squid to discover 5 ways to make delicious Thai steamed clams immediately.
1. Instructions for making simple Thai steamed clams
1.1. Ingredients
To prepare a simple and quick Thai steamed clams dish, you need to prepare the following ingredients:
- 3kg fresh clams
- 140g Thai hot pot sauce (about 1/2 bottle)
- 3 shallots, 8 bird’s eye chilies
- 1 fresh coconut (take the water)
- 1 piece of ginger, 3 lemongrass stalks
- 1 tablespoon fish sauce, 1 teaspoon salt
- 1/2 tablespoon seasoning powder, 2 tablespoons sugar
- 3 tablespoons cooking oil
1.2. Method
- Step 1 – Cleaning the clams: Wash the clams multiple times to remove all sand, then soak them in diluted salt water with chopped chilies for about 1-2 hours to release the mud. Take them out, wash them again, and let them drain.
- Step 2 – Prepping other ingredients: Wash the lemongrass, crush it, and cut into pieces. Finely mince the shallots, slice the ginger, and chop the chilies.
- Step 3 – Steaming the clams: Next, heat the cooking oil and sauté the lemongrass, shallots, ginger, and chilies until fragrant. Add the coconut water and bring to a boil, then add the Thai hot pot sauce and stir well. Season with seasoning powder, fish sauce, and sugar to taste.
- Step 4 – Finishing: When the water boils again, add the clams, cover the lid, and cook until the clams fully open their shells, then turn off the heat. Thai steamed clams have a characteristic aroma of lemongrass and ginger, with natural chewy and sweet clam meat, making them extremely appealing when served hot.
2. How to make Thai steamed clams with tamarind
2.1. Ingredients
The necessary ingredients to cook Thai steamed clams with tamarind are as follows:
- 1kg fresh clams
- 50g ripe tamarind (peeled)
- 1 garlic bulb, 3 lemongrass stalks, a little Vietnamese coriander
- 5 shallots, 2 chilies
- 1 tablespoon fish sauce, 1 tablespoon cooking oil
- 1.5 tablespoons chili sauce, 2 teaspoons seasoning powder
- 2 tablespoons sugar
2.2. Method
- Step 1 – Preparation: Soak the clams in rice-washed water mixed with salt for about 1-2 hours to remove sand, then wash multiple times and let drain. Divide the lemongrass into two parts: one half minced, the other cut into pieces. Soak the ripe tamarind in hot water, mash it, and strain to get the extract. Finely mince the shallots and garlic, and slice the chilies. Wash the Vietnamese coriander and let it dry.
- Step 2 – Steaming the clams: Heat the cooking oil, and sauté the shallots, garlic, and minced lemongrass until fragrant. Pour the tamarind extract into the pot, add sugar, chili sauce, fish sauce, seasoning powder, and a little hot water, then stir until the mixture boils.
- Step 3 – Finishing: Next, add the clams, cover the lid, and cook over low heat until the clams open. Add the chilies, stir gently, adjust the seasoning, and turn off the heat. Thai steamed clams with tamarind have a balanced sour and spicy flavor, with a rich sauce that is fragrant with lemongrass and garlic, and a subtle hint of Vietnamese coriander.
>>> See more: What delicious dishes can be made with clams? A summary of 19 must-try clam dishes
3. How to cook sour and spicy Thai steamed clams
3.1. Ingredients
The ingredients to prepare for the sour and spicy Thai steamed clams dish include:
- 1kg fresh clams
- 3 lemongrass stalks, 5 lime leaves
- 1 horn chili, 1/2 pineapple
- 50g tamarind, 5g ginger
- 5 garlic cloves, 2 tablespoons chili sauce
- 1 tablespoon sate sauce, 1 teaspoon chili powder
- 1 tablespoon cooking oil, ½ tablespoon seasoning powder
- 1/3 tablespoon salt
3.2. Method
- Step 1 – Preparation: First, buy the clams and soak them in diluted salt water for about 1 hour to remove sand, then wash them again and let them drain. Soak the tamarind in hot water, mash, and strain to get the extract. Chop the pineapple, crush and cut the lemongrass, and slice the ginger. Mince the garlic and chilies.
- Step 2 – Steaming the clams: Next, sauté the pineapple with sugar in a pan over low heat until aromatic, then set aside. Heat the cooking oil, sauté the garlic until fragrant, then add the lemongrass, ginger, lime leaves, and sautéed pineapple. Add water, season with seasoning powder, salt, chili powder, sate sauce, chili sauce, and tamarind extract, stir well, and bring to a boil.
- Step 3 – Finishing: When the broth boils, add the clams and cover to steam quickly until the shells open. Finally, add the minced chilies, stir gently, and turn off the heat. Sour and spicy Thai steamed clams have a tangy sour taste from tamarind, the fiery heat of chilies and sate sauce, blending with the aroma of lemongrass, lime leaves, and pineapple.
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4. How to make Thai steamed clams with lime
4.1. Ingredients
Necessary ingredients:
- 1kg fresh clams
- 4 lemongrass stalks, 10 lime leaves
- 1 horn chili, 1 lime
- 1 tablespoon cooking oil, 1 tablespoon ketchup
- 3 teaspoons sugar, 2 teaspoons seasoning powder
- ½ teaspoon MSG, 1 tablespoon chili sauce
4.2. Method
- Step 1 – Preparation: First, soak the clams in diluted salt water with crushed chilies for about 1 hour to release the sand, then wash again and let drain. Crush and cut the lemongrass, split the horn chili, and squeeze the juice from the lime. Slice half of the lime leaves into thin strips and leave the rest whole.
- Step 2 – Steaming the clams: Heat the cooking oil, sauté the lemongrass until fragrant, then add the chilies and whole lime leaves, stirring well. Add filtered water, chili sauce, ketchup, sugar, seasoning powder, and MSG, stirring until the seasoning dissolves.
- Step 3 – Finished product: Add the lime juice into the pot, then add the clams, stir gently, cover, and cook until the clams open their shells, then turn off the heat. Sprinkle the lime leaf strips on top to finish. Thai steamed clams with lime have a rich, aromatic sauce, perfect for serving hot at family gatherings or as an attractive appetizer.
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5. Instructions for making Thai steamed clams with Thai hot pot seasoning
5.1. Ingredients
The ingredients to prepare include:
- 1kg fresh clams
- 5 garlic cloves, 1 bird’s eye chili
- 1 horn chili, 1/2 pineapple
- 100g lemongrass stalks, 1/2 pack of Thai hot pot seasoning
- 2 tablespoons sugar, 2 teaspoons MSG
- 1/3 teaspoon salt
5.2. Method
- Step 1 – Preparation: Soak the clams in diluted salt water for about 1 hour to remove sand, then wash again and let drain. Crush and cut the lemongrass, mince the garlic, and slice the chilies. Split the pineapple into two parts: slice one half thin, and mince the other.
- Step 2 – Steaming the clams: Heat the cooking oil, sauté the garlic until fragrant, then add the sliced pineapple and sauté briefly. Next, add water and the Thai hot pot seasoning to the pot, stirring well to dissolve. Add the lemongrass and chilies, bring to a boil, then season with salt, sugar, and MSG to taste.
- Step 3 – Finishing: Finally, add the clams, cover, and steam quickly until they just open their shells, then turn off the heat. Thai steamed clams with Thai hot pot seasoning have a characteristic sour and spicy taste, a rich broth, and a wonderful scent of lemongrass and pineapple, along with sweet clam meat.
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6. Tips for choosing and preparing fresh clams
You should choose live clams, with shells tightly closed or slightly opened, and which quickly close when touched. Prioritize clams with hard, intact shells that are not cracked. Additionally, avoid buying clams that are too small or feel light in the hand, as they are usually less meaty, less fat, and have lower nutritional value. Specifically, do not buy clams with strange odors to ensure the dish is delicious and safe.
After buying clams and preparing them to be sand-free, not fishy, as well as retaining their natural sweetness, you can apply one of the following methods:
- Soaking in salt water: Wash the clams briefly, then soak them in diluted salt water for about 1-2 hours. You can add crushed chilies or a few slices of fresh garlic to help the clams release sand faster.
- Using stainless steel: Put a few stainless steel spoons or forks into the basin while soaking the clams to increase the cleaning efficiency.
- Quick blanching with vinegar: After soaking in salt water, you should blanch the clams in boiling water mixed with a little vinegar and take them out, suitable for stir-fried dishes.
- Shaking the clams: Put the clams in a box with water, cover tightly, and shake vigorously, then continue to soak for about 1 hour before washing them clean again.
Thai steamed clams is an appealing dish thanks to its rich sour and spicy flavor, with a cooking method that is not overly complicated but extremely inviting, suitable for both family meals and gatherings with friends. Hopefully, the above shares have helped you understand better and easily prepare this dish at home. Don’t forget to visit the Ola Squid Culinary Corner section to discover more interesting culinary articles, useful cooking tips, and other attractive information!
