Time: 30 minutes

NutritionSortLoading...
Loading...

Tom yum paste:

1 oz dried chilies (I used arbol), or a combination of dried chiles.

2 stalks lemongrass, tender parts chopped (about 2-3 oz.)

2 oz galangal, peeled and chopped

8 makrut lime leaves, stemmed

10 garlic cloves

2 shallots, chopped (about 5 oz.)

5 oz fish sauce

4 oz palm sugar

4 oz tamarind concentrate

Select allAdd

1. In a blender or food processor, combine dried chiles, lemongrass, galangal, lime leaves, garlic, shallots, fish sauce, palm sugar and tamarind. Process until pureed.

2. For clams recipe, you’ll only need about ¼ cup of the paste. Freeze the rest or fry it up in oil until aromatic and darkened and use it as a base for other recipes.

SortLoading...
Loading...

Tom yum clams:

50 ct littleneck clams (about 3-5 lbs)

¼ cup olive oil

⅓ cup tom yum paste

4 thai chiles, more or less depending on how spicy you like it

1 bottle of beer, lager

Salt and pepper, to taste

Fish sauce, to taste

Lime wedges, for serving

Cilantro, for serving

Cooked white rice, for serving

Select allAdd

1. To clean clams, I rinse the clams fully in cold water, then let them soak in cold water sprinkled with a touch of cornmeal and salt. The cornmeal helps the clams purge any sand they may have in them. Let them soak in the cornmeal water for 30 minutes, then drain and rinse.

2. In a pot, over medium heat add olive oil and tom yum paste. Cook until fragrant and slightly darkened. About 3-5 minutes. Add chiles, if using.

3. Deglaze with beer and bring to boil.

4. Add clams and bring back to boil. Cover with lid. Cook until clams have opened up. About 4 minutes. Discard unopened clams.

5. Using slotted spoon, remove clams and place them in a serving bowl. Season broth with fish sauce, lime juice, salt and pepper.

6. Top with chopped cilantro and serve with cooked white rice. Enjoy.