Rock & Roll Clams

These Thai-style clams are all about speed and heat. Garlic and chili paste with soya bean oil hit hot oil first until fragrant, then the clams go in whole with fish sauce, sugar, shredded green chilies, and a generous handful of fresh mint leaves. A splash of stock, a covered lid, and in minutes you’ve got steaming clams in a spicy, aromatic broth.

The chili paste with soya bean oil is the backbone of this dish. It brings fermented depth alongside the heat, which is more complex than straight chili flakes. If you can’t find it at an Asian market, a Thai BBQ sauce works as a substitute.

Fish sauce and sugar balance each other the way they do in so much Thai cooking: salty, sweet, and funky all at once. The mint is a surprise if you’re used to basil in Thai stir-fries, but it adds a cool, bright note that cuts right through the chili heat. Don’t skip it.

Chef Tips

• Wash the clams in cool water but don’t try to open them beforehand. They open themselves when cooked. Discard any that stay shut.
• Have everything prepped before you start cooking. This dish moves fast once the oil is hot.
• Don’t overcook the clams. As soon as the shells pop open, they’re done. Rubbery clams are overcooked clams.
• Serve with steamed jasmine rice to soak up the broth.

Variations

• Use mussels instead of clams for a similar preparation with a slightly sweeter shellfish.
• Add Thai basil alongside the mint for a more traditional herb combination.
• Squeeze fresh lime juice over the finished dish for extra brightness.