Thai Steamed Clams

Name: Thai Steamed Clams
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz clams, rinsed and scrubbed; 1 tbsp oil; 1 stalk lemongrass, white part only, cut into strips and pounded; 5 piece bird's eye chilies, lightly pounded; 0.5 cup coconut water; 5 piece kaffir lime leaves, torn or bruised; 1 tsp fish sauce; 1 tbsp lime juice; 2 tbsp cilantro leaves, for garnishing

Fresh clams steamed open in an aromatic broth of lemongrass, bird's eye chilies and coconut water — a light, zesty one-pot seafood dinner ready in 15 minutes.

15 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

109

Calories

Protein

Carbs

Fat

Scale recipe

2 servings

Original recipe

Ingredients9 items

Produce

🌿lemongrass, white part only, cut into strips and pounded1 stalk

🌶️bird's eye chilies, lightly pounded5 piece

🍃kaffir lime leaves, torn or bruised5 piece

🍋lime juice1 tbsp

🌿cilantro leaves, for garnishing2 tbsp

Seafood

🦪clams, rinsed and scrubbed12 oz

Pantry

🛢️oil1 tbsp

🐟fish sauce1 tsp

Beverages

🥥coconut water½ cup

Instructions

1
Heat a wok or pot with the oil over medium-high heat.
2
Once hot, add the pounded lemongrass and bird's eye chilies and stir-fry about 1 minute until fragrant.
3
Add the clams and stir to coat them in the flavorful oil.
4
Pour in the coconut water.
5
Add the kaffir lime leaves and give everything a stir.
6
Cover the pot and steam 2–3 minutes, until the clams have opened wide.
3:00 timer
7
Discard any clams that remain tightly shut — they were not alive before cooking.
8
Add the fish sauce and lime juice and stir to combine.
9
Dish out, garnish with cilantro leaves and serve immediately.

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CuisineThai