Jamie Magazine
By Pete Begg
Fried clams with Thai rice noodles
35 mins
Not Too Tricky
serves 4
About the recipe
Think of this as a south-east Asian spaghetti vongole!
Recipe From
Ingredients
1kg clams, from sustainable sources
220g Thai rice noodles
5cm piece of galangal or ginger
1 shallot
6 red Bird’s eye chillies
½ a bunch of fresh coriander
olive oil
2 tablespoons Thai red chilli paste
3 lime leaves
1 tablespoon rice vinegar
2 teaspoons fish sauce
2 limes
Method
- First wash your clams well under cold running water, throwing away any that are not tightly closed. Drain in a colander and put to one side.
- Prepare the noodles according to the packet instructions, but cook for only half the listed cooking time. Set aside.
- Peel and finely slice the galangal or ginger and the shallot, then deseed and finely slice the chillies. Pick the coriander leaves and finely chop the stalks.
- Find a wide saucepan – big enough to hold all the clams and noodles together comfortably – and place it over a medium heat.
- Add a splash of oil and fry the chilli paste for a few seconds, until the oil turns red, then add the galangal, chillies, shallots and coriander stalks and cook for 2 to 3 minutes, or until the shallots soften.
- Add the clams and lime leaves, fry for a few seconds, then add the vinegar and 2 tablespoons of water.
- Pop the lid on and cook over a high heat for 2 to 3 minutes, shaking the pan every now and then, until all the clams have opened.
- Take the pan off the heat and stir in the noodles. Stir in the clams, add a splash of fish sauce and the juice from 1 lime, then cover with a lid and leave for a couple of minutes.
- Divide among bowls and serve with coriander leaves and lime wedges.
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