Wok-roasted Clams with Chilli

banner

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

With such bounteous seafood on their doorstep, as it were, Thais have learned to make the most of every gift from the sea available to them. Everything from giant Tiger prawns to fresh clams has made it into the Thai cuisine.

In this recipe, quite ordinary clams are made into something special by being ‘wok-roasted’ with garlic, chilli, and other Thai favourites, resulting in a savoury, satisfying dish. The wok technique used here also contributes to the final delicious effect.