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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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)
- Wash and scrub the clams.
- 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.
- When you’re ready to cook the clams, drain the water and set aside.
- Heat up the oil and put in the garlic and chillies if you are using them.
- Add in the clams and stir on high heat.
- Stir till the clams are open – this means that they are cooked. Discard the unopened ones as they usually contain mud.
- Add 2 to 3 teaspoons of fish sauce, Nam Prik Pao, and sugar if you are using. (I did not add sugar)
- Stir and mix the seasoning in.
- Add the basil and give a quick stir. Then turn off the heat.
- Dish out the clams immediately and serve with hot rice.
- You should be able to get Nam Prik Pao from the Asian supermarkets.