Thai Basil Clams

For 2-3

Ingredients:

  • 1.5 lb live Manila Clams
  • 1 tbsp canola oil
  • 1 small bunch of Thai Basil
  • 3 cloves of garlic
  • 4 Thai chilies (thinly sliced)
  • 2.5 tsp fish sauce
  • 1/2 tsp sugar
  • 3/4 tbsp nam prig pow (optional)

Clean the clams:

  1. Select undamaged clams that are unopened, keep them in a cool place, unwrapped, so they can breathe
  2. Right before cooking, soak the clams in rice water or water with added salt or water with added cornmeal for 30 minutes to 1 hour
  3. Take the clams out and thoroughly scrub the shells of the clam
  4. Rinse lightly underneath the running water

Recipe:

  1. Heat up the oil in a wok on high, add in thin strips of Thai peppers and smashed or coarsely chopped garlic
  2. Add cleaned clams in right away and stir until all clams are opened
  3. Add in fish sauce, sugar and nam prig pow (if available), mix them well with the clams
  4. Add Thai basil leaves, stir quickly and remove from heat
  5. Bon appétit! ;)

Serving suggestions: rice, spirits, buns …

NOTES: I didn’t find nam prig pow at 99 Ranch, but perhaps it was just under the name “roasted chili paste”… and I was single-mindedly looking for “nam prig pow” only… It was nevertheless very delicious!! I should have bought at least 2 lb of the clams… The Thai chilies were pretty powerful, my lips are still ‘hot’ because of them, and I only used four small ones!! Don’t stir the clams for too long after adding the Thai basil leaves, and eat  them while they are hot…. :), so good!!

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3 Comments

Filed under appetizer, Chinese, Main Dish, Seafood, Side Dish

3 responses to “Thai Basil Clams

  1. Sounds delicious! I make a good crazy chicken rice noodle dish with Thai basil. http://michaelbeyer.wordpress.com/2010/05/28/michaels-crazy-chicken-rice-noodle-stir-fry/
    I’m looking for more recipes that use that herb.

  2. It looks really good… I love nam prik pao =)

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