Hoy Kraeng (Blood Cockles)

Hoy Kraeng (Blood Cockles) หอยแครง is especially for the shellfish lovers in Thailand. It is sold as street food in cities such as Bangkok and Pattaya. Blood cockles are therefore a popular snack. The name comes from the reddish hue of the clams after they have been boiled or steamed. Eating raw is not recommended for your stomach.

Remember that you should only eat fresh clams with open shells. Dip them in the sauce that comes with it and enjoy.

More about Hoy Kraeng

Hoy Kraeng (หอยแครง in Thai), known as blood clams in Dutch, are a type of shellfish found in various coastal areas in Asia, including Thailand. These shellfish are known for their unique taste and texture, and they play an important role in the local culinary traditions of the regions where they are harvested.

Origin and history

Blood clams belong to the Arcidae family and are mainly found in shallow, muddy waters along coastlines, where they burrow in search of food. These shellfish have been a part of Asian cuisine for centuries, especially in countries such as Thailand, Malaysia and Vietnam. In these regions they are valued not only for their nutritional value, but also for their contribution to local economies, as the harvest and sale of blood cockles provide employment to many small communities along the coast.

Particularities

A unique feature of blood clams is the hemoglobin-rich blood that gives them their name. When the shells are cooked, a red liquid often oozes out, which can add a dramatic effect to dishes. This characteristic distinguishes blood clams from many other shellfish, which usually have clear or light-colored fluid.

Flavor profiles

Blood clams have a distinctly salty taste, often described as richer and deeper than that of other shellfish. They have a firm texture, which can be a bit tough if cooked for too long. In Thai cuisine, blood cockles are often served raw with a spicy dipping sauce, or cooked in soups and curries, where they add a unique flavor accent to the dish. The ability to absorb the flavors of herbs and spices makes them a favorite ingredient in many Asian dishes.

Prepare yourself

Let's make a classic Thai dish with Hoy Kraeng (blood clams): Spicy Blood Cockle Salad (Yum Hoy Kraeng). This dish is light, refreshing and packed with flavours, perfect for a main course or as part of a larger meal.

Ingredients

For the salad:

• 500 grams of fresh blood cockles, well cleaned
• 2 lemongrass stalks, white part only, finely chopped
• 10 kaffir lime leaves, without the hard midrib, cut into thin strips
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves, coarsely chopped
• 3 spring onions, cut into thin rings
• 2 tomatoes, cut into thin wedges
• 1 cucumber, halved and thinly sliced
• 1 carrot, julienne cut

For the dressing:

• 3 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon palm sugar or brown sugar
• 2 cloves garlic, minced
• 2-3 Thai chili peppers (depending on desired spiciness), finely chopped
• 1 tablespoon toasted rice powder (optional, for a nutty flavor)

Preparation method

1. Cooking clams: Bring water to the boil in a large pan and add the blood cockles. Cook them until the shells open, usually within 3-5 minutes. Drain them and let them cool. Remove clams that have not opened.
2. Remove shells: Remove the cooked clams from their shells and place them in a large mixing bowl. Discard the shells.
3. Prepare dressing: In a small bowl, combine the fish sauce, lime juice, palm sugar, minced garlic, and chiles. Stir until the sugar is completely dissolved. Taste and adjust the seasoning to your liking. Add the toasted rice powder if using.
4. Mix salad: Add the lemongrass, kaffir lime leaves, mint, cilantro, scallions, tomatoes, cucumber, and carrot to the bowl with clams. Pour the dressing over the salad and mix everything well.
5. To serve: Divide the salad among plates or in a large serving bowl. Serve immediately, with extra lime wedges and a side of steamed rice for a more complete meal.

This recipe for Yum Hoy Kraeng combines the unique taste of blood cockles with the freshness of herbs and the spiciness of the dressing, resulting in a deliciously balanced dish. Enjoy it!