Clams are extremely juicy, flavorful, and a versatile ingredient. There are so many ways you can consume them: steamed, fried, stir-fried, boiled, baked, soup, or raw.
2½ lb fresh clams
½ cup oil
1 tbsp chili paste
2 tsp dried shrimp paste
1 tbsp sugar
3 limes, juiced
3-4 tbsp water
1 tbsp corn starch combined with 3 tbsp water to make a slurry
To be grounded:
1 small red onion, sliced
3 stalks lemongrass, sliced thinly
1 inch fresh galangal, sliced
Wash clams under cold running water,and drain. Heat oil in wok on high, add ground paste, chili paste, dried shrimp paste and sugar.
Stir-fry until quite toasted and oil starts to ooze from paste. Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat. Cover wok, cook briefly until clams open.
Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly.
Serve immediately with rice.