Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) recipe

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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
3 Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Nutrition Info

317.6 calories
carbohydrate: 15.6 g
cholesterol: 79.2 mg
fat: 13.8 g
fiber: 0.5 g
protein: 31.4 g
saturatedFat: 2 g
servingSize: -
sodium: 747.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Stir fish sauce, chiles, and sugar into clams, cook and stir until the clams have opened, 5 to 10 minutes.

  3. Mix basil into clam mixture and cook until wilted, about 1 minute.

Recipe Yield

6 servings

Recipe Note

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.

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