Recipe: Spicy Clams with Thai Basil (Hoy Lai Pad Nam Prik Pao)

My family loves seafood and of course clams!!  I used to cook clams with ginger and spring onions or with sambal chilli. So when I discovered Nam Prik Pao (Thai Chilli Jam), I was more than delighted to cook the clams in this style. The chilli jam a very palatable and the Thai basil adds colour and compliments the clams so well. It is a very simple dish to cook if you have the chilli jam on hand and you can find some really fresh clams.

I made my Nam Prik Pao (see link) on the same day that I wanted to cook this dish. As usual, I made a little more than required so that I can store them away for future use. If you do not like clams, you can also substitute it with other seafood such as mussels, scallops or prawns.

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Serves 4


750g fresh clams

2 tablespoons of sea salt

2 cloves garlic, chopped

1 tablespoon cooking oil

3 teaspoons fish sauce


4 – 5 tablespoon homemade Nam Prik Pao

1 bunch of Thai basil

2 teaspoons sugar (optional)

1 -2 chillies, cut into small pieces (optional, if you want to make the dish spicier)


  1. Wash and scrub the clams.
  2. Add the sea salt into water and soak the clams in it for a couple of hours. This is to get rid of the sand and impurities.
  3. When you’re ready to cook the clams, drain the water and set aside.
  4. Heat up the oil and put in the garlic and chillies if you are using them.
  5. Add in the clams and stir on high heat.
  6. Stir till the clams are open – this means that they are cooked. Discard the unopened ones as they usually contain mud.
  7. Add 2 to 3 teaspoons of fish sauce, Nam Prik Pao, and sugar if you are using. (I did not add sugar)
  8. Stir and mix the seasoning in.
  9. Add the basil and give a quick stir. Then turn off the heat.
  10. Dish out the clams immediately and serve with hot rice.


  1. You should be able to get Nam Prik Pao from the Asian supermarkets.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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