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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Syrian Bread
Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.
Caramel-Pecan Pumpkin Pie
Caramel-pecan pumpkin pie is the perfect Thanksgiving Day dessert! This recipe gives you the best of both worlds: pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours making it, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this pie recipe.
Egg Roll Wrappers
Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the wrapper edges are thin, it's too cool. Experiment and enjoy!