Fermented clam
Local name
Ark shell or bloody clam. Arca granulosa (Hoi-kraeng). Fish sauce.
Fish normally used:
Fermentation: 4-5 days.
Storage life: 3-6 months.
Production: In home industry.
Properties: Whole clam (including shell) with dark brown meat and salty taste.
No data.
Wash and drain the whole clams and leave at room temperature to dry for about 30 minutes. Pack in an earthenware jar and cover with first grade fish sauce. Close the lid and leave under shade to ferment for 4-5 days
There is another type which has a sour taste but it is rarely found nowadays. The meat is mixed well with salt in the proportion of 3:1 by weight and packed in an earthen jar. Some space is left on the TOP using bamboo sticks jammed in the jar to keep the meat down. The space left is for the brine which forms and increases the volume of the mixture. The closed jar is left under shade to ferment for 15-20 days. If the fermentation period is longer, the product will be too sour.
Nornally the meat is removed from the shell, sliced ginger, shallots and chilli pepper added and eaten raw with soft boiled rice or with hot curry and steamed rice, as a condiment.