Thai spiced clams Recipe

Clams cooked in coconut milk with red chilli,lemongrass and coriander.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Clam(s) : 1000 g
  • Banana shallot(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Stick(s) of lemongrass : 1 whole
  • Fresh coriander : 0.25 bunch
  • Unsweetened coconut milk : 100 ml
  • Lime leave(s) : 2 whole
  • Thai basil : 0.25 bunch
  • Lime(s) : 1 whole


  • ETAPE 1

    Prepare the clams by washing in cold water to remove any grit. Discard any broken shells or clams that are open.

  • ETAPE 2

    Finely dice the garlic, shallot and chilli. Bruise the lemongrass.

  • ETAPE 3

    Remove the leaves from the thai basil and the coriander and roughly chop.

  • ETAPE 4

    To cook the clams, place them in a deep saucepan with a tight fitting lid. Add the coconut milk, herbs, chilli, garlic, shallot, lemongrass, coriander stalk and lime leaf to the pot and cook over a high heat with the lid on until all of the clams are open.

  • ETAPE 5

    Serve in deep bowls with a wedge of lime.

Chef's tip

«This dish works equally well with mussels when they are in season.»

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