Andy Oliver’s Clams With Chilli Jam And Thai Basil


Perfect for a quick and light dish to enjoy in the summer, clams are excellent as part of a shared Thai meal with friends and family.

Serves 2-4

Two large handfuls of clams, washed
3 sticks of lemongrass, each sliced into three and the pieces bruised in a pestle and mortar
5-6 kaffir lime leaves, roughly torn
2 long red chillies, sliced at an angle
2 handfuls of picked Thai sweet basil leaves
3 tablespoons of plain oil
1 banana shallot roughly chopped
4 cloves of peeled garlic
A pinch of salt
2 tablespoons of tamarind water
1.5 tablespoons of fish sauce
2 tablespoons of palm sugar
4 tablespoons of Thai chilli jam (ideally home made, but a good quality bought Thai brand will also work fine)

1 In a pestle and mortar, pound the garlic and shallots to a coarse paste, scoop out and set aside.
2 Place a wok or wide pan on a medium heat and allow to warm up, add the oil followed by the shallot and garlic paste.
3 Fry the paste until it starts to turn light golden.
4 Now add the clams and turn the heat to high.
5 Add in the bruised lemongrass pieces and the torn kaffir lime leaves.
6 As the clams just start to open, add the chilli jam, sliced red chillies, palm sugar, fish sauce and tamarind water.
7 Stir fry for 30 seconds more, adding a small splash of water too if looking a little dry.
8 Finish by folding through the basil and serving.

Recipe courtesy of Andy Oliver, Head Chef at Som Saa, in partnership with Singha Beer

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