Steamed Manila Clams W Tom Yum Recipe
Make Steamed Manila Clams W Tom Yum Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Aromatics
Spices and Seasonings
Garnish
Method
Preparation
Clean the Clams
Rinse the Manila clams under cold water to remove any sand or debris. Soak them in a bowl of fresh water for about 30 minutes to allow them to expel any remaining sand.
Prepare the Aromatics
Finely chop the shallots and garlic. Smash the lemongrass stalk to release its flavor, and slice it into 2-inch pieces. Prepare the galangal slices and tear the kaffir lime leaves into smaller pieces.
Cooking
Sauté the Aromatics
In a large pot or a deep skillet, heat a tablespoon of oil over medium heat. Add the shallots and garlic, and sauté until fragrant, about 2-3 minutes.
Add the Spice Mix
Stir in the Thai red chili paste, fish sauce, and sugar. Cook for another 2 minutes, allowing the flavors to meld.
Steam the Clams
Add the cleaned Manila clams, lemongrass, galangal, and kaffir lime leaves to the pot. Pour in 1 cup of water, cover the pot, and increase the heat to high. Steam the clams for about 5-7 minutes or until they open up.
Finish the Dish
Once the clams are cooked, remove the pot from heat and stir in the fresh lime juice. Discard any clams that did not open.
Serving
Plate the Dish
Transfer the steamed clams to a serving platter, spooning the broth over the top. Garnish with fresh cilantro and serve lime wedges on the side.