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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 Chee Fah chiles (mild red chiles)
- 1 tablespoon white sugar
- 1 cup Bai Kraprao (holy basil leaves), or to taste
Directions
Step 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.
Step 2
Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Cholesterol79mg | 26% |
| Sodium747mg | 32% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars5g | |
| Protein31g | |
| Vitamin C61mg | 303% |
| Calcium132mg | 10% |
| Iron34mg | 187% |
| Potassium866mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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