Thai · intermediate
Thai Stir-Fried Clams With Sweet Chili Jam
A classic Thai seafood stir-fry featuring fresh clams coated in a sweet, savory, and mildly spicy Thai chili jam sauce infused with fresh sweet basil.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large wok over medium-high heat until shimmeringly hot.
- 02
Add minced garlic and sliced red spur chilies, stir-frying for 30 seconds until fragrant without burning.
- 03
Stir in the Thai roasted chili paste, halal fish sauce, halal oyster sauce, and palm sugar until the sugar completely dissolves.
- 04
Add the cleansed clams to the wok and toss rapidly to coat them thoroughly in the hot chili jam paste.
- 05
Cover the wok with a tight-fitting lid and steam for 3 to 4 minutes until all clam shells open up completely. Discard any unopened clams.
- 06
Turn off the heat, stir in the fresh Thai sweet basil leaves until just wilted, and transfer to a serving dish immediately.
A LITTLE KITCHEN KNOW-HOW
Covered Wok Steaming
Trapping high heat and moisture under a sealed lid quickly steams shellfish open while keeping seafood tender.
Notes from the kitchen
- Soak the clams in cold, salted water for 30 minutes prior to cooking so they purge any remaining sand.
- Do not overcook after clams open to keep the clam meat plump and tender.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
