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
- vegetable oil: 5 Tbsp
- garlic: 5 clove (minced)
- small clams, thoroughly cleaned: 2 pound
- Nam Prik Pao (roasted Chili paste): 3 Tbsp
- fish sauce: 3 Tbsp (optional)
- Chee Fah Chilis (mild red Chilis): 3 piece
- white sugar: 1 Tbsp
- Bai Kraprao (holy basil leaves): 1 cup (to taste)
Metric Conversion
Stages of cooking
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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.
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Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
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Mix basil into clam mixture and cook until wilted, about 1 minute.
