Mixed spicy clam salad

    25 mins

    This is a beautiful salad showing the variety of clams that are found in our oceans. Use clams, mussels, cockles or any other bivalve unique to your area.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 200 g clams
    • 200 g mussels
    • 200 g cockles
    • 1 stalk lemongrass, bruised
    • For the dressing
    • 1 shallot, sliced thin
    • 1 lemongrass, sliced thin
    • 5 Thai chillies, red or green, sliced thin
    • 1 tablespoon roasted chilli paste (nam prik pao)
    • 1-2 tablespoons fish sauce
    • 1 lime, juiced
    • 1 teaspoon palm sugar
    • 4 sprigs mint
    • 1 head crunchy lettuce, washed

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place the clams, mussels and cockles in a bucket and soak in fresh salt water for several hours to clean them of sand and grit.
    2. Prepare a large pot with water and place the bruised lemongrass in the pot. Heat the pot until boiling.
    3. The shellfish all cook at different rates, so cook each variety separately just until open. Remove the shellfish to a platter to cool. When cool, remove the meat from the shells and reserve.
    4. To make the dressing, place all of the remaining ingredients, except the lettuce, in a bowl and mix. Add the shellfish and toss gently. Taste and adjust seasonings if necessary.
    5. Place the salad on a platter and arrange the lettuce around the salad. To eat, pair with jasmine rice or wrap the shellfish in the lettuce.

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