Day 45: gorgeously fragrant

I love the flavours of Thai cuisine: they are fresh, fragrant, and bold and to me, they generate a warming, restorative comfort. When we used to live close to London there was a pub just around the corner from us that was, on first impressions, quintessentially very British: from the red carpet to the dark tables scattered with cardboard coasters and a bar lined with fabric beer mats – both sporting popular ale and larger brands. What made this particular pub unique is that the traditional, dated décor was a like a glamour, hiding a secret within: the kitchen was run by a wonderfully sweet and lovely family from Thailand and, from Monday to Saturday, Thai food was the only thing on the menu. The food was incredible, and the last place one might expect to find authentic Thai cuisine. On Sunday’s, the pub switched continents and served roast dinners with all the trimmings. It really was a hidden gem.

I definitely don’t eat Thai food anywhere near as often as I would like, and I miss the scents of walking into a restaurant and enjoying a diverse range of flavours through a selection of different curries, noodles, stir-fries and soups. So, for Shellfish Saturday, I ordered some mussels from my fishmonger to make Nigella’s Southeast Asian Mussels. When I arrived to collect the mussels, after queuing in the Baltic-winds for 20 minutes, there was one last net of clams that I just couldn’t take my eyes off. I opted for mussels this week to save a little money, as we have indulged in clams for a few weeks now, but the devil on my shoulder won this battle and I bought the clams in addition to the mussels (I couldn’t very well ask for him to put aside some mussels for me and then not buy them!).

I then immediately recalled Nigella’s Thai Steam Clams and became very excited about the reality of another shellfish-rich weekend.

Nigella’s Thai Steamed Clams

There’s really very little to talk about in the making of this recipe, other than my immense passion for the aromas that filled the air in the 3-4 minutes that it took to cook, and I feel the best way to share that experience with you is for you to go and cook it yourself. For minimal effort here, there is maximum reward and after a bowl of this you will feel divine contentment.

I made one small addition: I added a tablespoon of coconut cream - before clanking, and clamping, in the clams - simply because I had some open in the fridge that I wanted to use up. It is not required, and I should imagine refreshingly light without.   

Flavour musings

There is no fish sauce included here, but the liquor produced from clams is so beautifully briny and sweet that it almost acts in its stead; bringing that pivotal umami comfort that is so characteristic of many Thai foods, and indeed any shellfish broth. Hanging your head over a bowl of these gorgeously fragranced and gently spiced clams - annointed with the wonderfully sweet anise perfume from the Thai basil - and taking in a deep breath through your nose, will lift even the dullest of spirits.