Thai Spicy clams with basil
- Minutes to Cook:
- Number of Servings: 3
Ingredients
50 gram(s) Dried Red Chili Flakes (by BIGGIRL2082010) 1 tbsp Fish Sauce 2 clove Garlic 900 gram(s) Manila Clams (by SHMATKOTIJA) 1 tbsp Red Chili Paste - Roasted (Thai Kitchen) (by RKAVR8) 2 tsp Granulated Sugar 1 tbsp Canola Oil
Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper or other sweet peppers, if you don't like it hot. Rinse and scrub (if needed) the clams and let them drain.
Add a tablespoon of oil to a wok over high heat. Add garlic and chili pepper. Immediately add clams and stir. The clam juice will start to come out. Stir until all the clams open. The clams I use open after 4 minutes of high heat. Add fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot with rice.
Serving Size: 1
Number of Servings: 3
Recipe submitted by SparkPeople user KAI_KANONG1.
Add a tablespoon of oil to a wok over high heat. Add garlic and chili pepper. Immediately add clams and stir. The clam juice will start to come out. Stir until all the clams open. The clams I use open after 4 minutes of high heat. Add fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot with rice.
Serving Size: 1
Number of Servings: 3
Recipe submitted by SparkPeople user KAI_KANONG1.
Nutritional Info Amount Per Serving
- Calories: 332.1
- Total Fat: 16.0 g
- Cholesterol: 12.8 mg
- Sodium: 1,401.4 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 1.2 g
- Protein: 3.2 g
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