Stir Fry Clams With Basil & Chiles

Stir Fry Clams With Basil & Chiles

Serves 2 to 3

2 lb. of fresh Manila clams
1 tablespoon vegetable or Canola oil
1 tablespoon Nam Prig Pow (chili paste from Thailand; market’s Asian section)
2 teaspoons sugar
3 teaspoons fish sauce
2 “peeled” fresh garlic cloves
2 fresh chili peppers (sliced lengthwise into thin strips)
1 bunch fresh Thai basil or fresh basil

Rinse and scrub the clams and allow them to drain. Also, this dish is best served with rice of your choice (jasmine or white preferred).

Over medium-high heat, place the oil in a wok. Stir in the garlic and peppers and then add all the clams. Continue to gently stir and watch juice flow from the clams. Keep stirring until all the clams open (approximately 4 minutes at this heat). Now, stir in the sugar, fish sauce, and Nam Prig Pow (stir thoroughly to mix the seasonings). Finally, add the basil, give it a quick stir, and serve hot over rice.

Any clams that fail to open should be discarded.

Diva Tips:

• The fresher the clams, the more spectacular the flavor.
• If spicy is not your thing, simply substitute sweet peppers or red bell peppers for the chili peppers.

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