Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.
Ingredients
- 5 tablespoons vegetable oil
- 5 cloves garlic , minced
- 2 pounds small clams , thoroughly cleaned
- 3 tablespoons Nam Prik Pao , roasted chile paste
- 3 tablespoons fish sauce , Optional
- 3 Chees Fah chiles , mild red chiles
- 1 tablespoon white sugar
- 1 cup Bai Kraprao , holy basil leaves
Instructions
-
1
Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
-
2
Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
-
3
Mix basil into clam mixture and cook until wilted, about 1 minute.
Nutrition Facts
Per serving
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