Hoi Lai Pad Prik Pao: Spicy Chili Jam Clams

Why You’ll Love This Recipe

• Fast, restaurant-level results: juicy clams in under 10 minutes of cooking.
• Big Thai flavors from nam prik pao, basil, lemongrass, and kaffir lime.
• Glossy, briny–spicy sauce made for spooning over fluffy jasmine rice.
• Flexible heat level—make it mild or fiery with a single chili.

Grocery List

• Produce: Lemongrass, garlic, shallot, Thai basil, Thai bird’s eye chilies (optional), kaffir lime leaves (optional), lime
• Dairy: None
• Pantry: Live littleneck clams, nam prik pao (Thai roasted chili paste), fish sauce, oyster sauce, palm sugar or light brown sugar, neutral oil, jasmine rice

Full Ingredients

Clams and Aromatics

• 2 lb live littleneck clams, purged and scrubbed
• 1.5 tbsp neutral oil (peanut, rice bran, or canola)
• 4 garlic cloves, thinly sliced
• 1 small shallot, thinly sliced (about 1/3 cup)
• 1 stalk lemongrass, tough outer layer removed; tender bottom 4 inches very thinly sliced (about 2 tbsp)
• 3 kaffir lime leaves, midrib removed and very thinly sliced (optional but recommended)
• 1–2 Thai bird’s eye chilies, thinly sliced (optional; adjust to taste)
• 1 packed cup Thai basil leaves, large leaves torn
• 1 lime, cut into wedges (for finishing)

Prik Pao Sauce

• 3 tbsp nam prik pao (Thai roasted chili paste)
• 1.5 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tsp palm sugar or light brown sugar, packed
• 1/3 cup water or unsalted chicken stock
• 1/8 tsp ground white pepper (optional)

To Serve

• 3 to 4 cups hot steamed jasmine rice

Step-by-Step Instructions

Step 1: Purge and scrub the clams

Place clams in a large bowl and cover with cold water. Stir in 1 tablespoon kosher salt to lightly season the water, then let sit 20 minutes so the clams expel grit. Lift clams out (do not pour; leave the sandy water behind), scrub shells under running water, and rinse well. Discard any with cracked shells or that remain open when tapped.

Step 2: Mix the prik pao sauce

In a small bowl, whisk together nam prik pao, fish sauce, oyster sauce, palm sugar, water (or stock), and white pepper until the sugar dissolves and the mixture is smooth. Set within reach of the stove.

Step 3: Preheat the wok and bloom aromatics

Heat a wok or a large 12-inch skillet over high heat until just smoking, about 2 minutes (surface temperature around 450–500°F if using an infrared thermometer). Add the oil, then immediately add garlic, shallot, lemongrass, chilies, and kaffir lime leaves. Stir-fry briskly for 30–45 seconds until fragrant but not browned.

Step 4: Add clams and steam in sauce

Add the clams and give everything a quick toss. Pour in the prik pao sauce and toss again to coat. Cover with a lid and cook over high heat for 2–3 minutes, shaking the pan once or twice, until clams begin to open.

Step 5: Transfer opened clams and reduce the sauce

As clams open, transfer them to a warm bowl to prevent overcooking, leaving any unopened clams and sauce in the pan. Continue cooking, covered, 1 more minute. Discard any clams that do not open. Uncover and boil the sauce over medium-high heat for 1–2 minutes until it thickens to a glossy, spoon-coating consistency.

Step 6: Finish with basil and lime

Return all clams and any accumulated juices to the wok. Add Thai basil and toss just until the leaves wilt, 10–15 seconds. Squeeze in a wedge of lime and taste; add a splash of fish sauce for more salt or a pinch of sugar for balance if needed.

Step 7: Serve hot over jasmine rice

Spoon clams and plenty of the briny–spicy sauce over bowls of hot jasmine rice. Garnish with extra basil, thin slivers of lemongrass, or a few chili slices if you like heat. Serve immediately.

Pro Tips

• Keep the heat high. The wok should be hot enough to lightly smoke before oil goes in; this prevents soggy aromatics and keeps clams juicy.
• Pull clams as they open. This avoids overcooking and rubbery texture; return them at the end to glaze in the reduced sauce.
• Do not add salt. Fish sauce and oyster sauce provide all the salinity the dish needs.
• No wok? Use a wide skillet with a lid so clams steam quickly in a single layer.
• Nam prik pao varies. Some brands are sweeter or spicier; adjust sugar or fish sauce at the end for perfect balance.

Variations

• Mussels with Chili Jam: Substitute 2 lb mussels; cook 3–4 minutes until open. The sauce and method are identical.
• Coconut-Chili Jam Clams: Add 1/4 cup unsweetened coconut milk to the sauce for a lush, slightly creamy finish.
• Holy Basil Heat: Swap Thai basil for holy basil (kaprao) and add an extra chili for a more peppery, fiery profile.

Storage & Make-Ahead

Clams are best enjoyed immediately. If needed, refrigerate leftovers in a covered container for up to 1 day and reheat gently in a skillet over medium-low heat until just hot. Do not overcook. You can mix the prik pao sauce up to 3 days ahead and keep it refrigerated, and you can slice aromatics up to 1 day ahead. Store live clams in a bowl covered with a damp towel in the coldest part of the fridge and cook within 24 hours; do not store submerged in water.

Nutrition (per serving)

Approximate (without rice): 220 calories; 20 g protein; 10 g fat; 12 g carbohydrates; 1 g fiber; sodium varies widely by fish sauce and nam prik pao brand. This is an estimate and will vary by ingredients used.