Tamarind Clams

Clams sautéed in a natural, rich and velvety tamarind sauce with roasted garlic.

Cha Lears Tuk Umpearl Tum – Manila clams sautéed in savory tamarind sauce with garlic and Thai basil
Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Appetizer
Cuisine: Cambodian
Keyword: Clams, seafood, tamarind
Servings: 4
Author: Channy Laux
Cost: $10


  • 2 tbsp Angkor Tamarind Dipping Sauce
  • 1 tablespoon cooking oil
  • ½ bulb garlic minced
  • 1 pound Manila clams
  • 1 cup Thai basil about 3 stems
  • 1 Fresno chili deseeded and julienned
  • 1 lemon sliced into wedges


  • Saute garlic in hot oil on medium heat. Stir clams in the saute garlic until clams evenly coated with garlic. Cover for about a minute, until clams start to open up. Pour in tamarind sauce and stir. Cover and cook about 2 minutes until clams open up.
  • Save some chili and basil for garnish. Stir in the remaining chili. Turn off the heat and stir in the remaining basil.


Serve as appetizer with lemon wedges and a cup of steam brown rice, garnished with parsley tips and chili flakes.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

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