Clams in Hot Basil
Hoy Pad Prig
This Clams in Hot Basil dish looks and tastes like a million bucks. The Thai basil adds color and compliments the unique flavor of clams. The best part is that it takes about 10 minutes to prepare.
Ingredients
- 2 chili pepper, crushed
- 3 teaspoons fish sauce
- 2 cloves garlic
- 2 lbs Manila Clams
- 1 tablespoon nam prig pow
- 2 teaspoons sugar
- 1 bunch Thai basil, picked
- 1 tablespoon vegetable oil
Method
Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper, 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 peppper. 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.
Step by Step
