Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::6
Yield::6 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
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 Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste
Directions
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.
Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
Mix basil into clam mixture and cook until wilted, about 1 minute.
Cook's Note:
Assess the amount of clams in comparison to the size of your largest heavy-bottomed pan or wok. The clams should have ample space, so if your pan seems too small, split the amounts in half and fry in 2 rounds. I will give instructions for the whole recipe at once.