PHATTHALUNG — A traditional summer delicacy, sun-dried clams, is drawing attention among locals around Songkhla Lake, with villagers producing the dish for only a few months each year.
At Ban A Phat in Khao Chaison district, residents take advantage of the hot, sunny weather from early March to early May to harvest the small freshwater clams, locally known as “hoi tak,” from sandy sediment near the mouth of Khlong Bang Kaeo.
Using rake-like tools, villagers spend hours dragging along the lakeshore to collect the clams before cleaning them thoroughly and soaking them in water for about six hours. The clams are then mixed with crushed lemongrass, shallots, garlic and spices, salted and left to marinate overnight.
The following morning, they are spread on zinc sheets under the sun until midday, allowing the heat to dry and cook the clams, resulting in a distinctive salty-sweet flavour.
Lao Pluasawat, 54, said she spends around three hours each morning collecting the clams before preparing and drying them at home. By early afternoon, passing motorists often stop to buy the product, priced at 20 baht per cup or 70 baht per kilogram.
She said daily production ranges from 20 to 30 kilograms, providing supplementary income alongside farming.
The seasonal nature of the process means the clams are available for only about four months a year, when weather conditions are ideal for sun-drying. Some consumers prefer to boil the clams before eating.
The delicacy, long passed down through generations, remains popular among communities around Songkhla Lake. Ban A Phat is considered the only village in Phatthalung that continues to produce and sell sun-dried clams in this traditional way.
The product is available for purchase in front of Wat Phra Borommathat Wat Khian Bang Kaeo in Khao Chaison district.
