In Thailand, this is served as an appetizer or snack, rather than an entree.
10 min
PREP TIME
10 min
COOK TIME
60
CALORIES
13
INGREDIENTS
INGREDIENTS 4 SERVINGS
- 1 pound (500 grams) small clams
- 1 tablespoon (15 milliliters) vegetable oil
- 1 medium shallot, chopped
- 1 tablespoon (15 milliliters) thinly sliced ginger
- 2 cloves garlic, chopped
- 2 tablespoons (30 milliliters) chopped Thai basil
- 2 tablespoons (30 milliliters) Spicy Thai Chili Dipping Sauce
- 1 tablespoon (15 milliliters) Fish Sauce
- 1 cup (250 milliliters) clam broth (or reserve cooking water)
- 2 teaspoon (10 milliliters) cornstarch dissolved in 1 tablespoon water
- Sea Salt Grinder , To taste
- White Pepper Ground , To taste
- Fresh basil sprigs (optional) , Optional
Preparation
- 1 Place clams into pot of rapidly boiling water. Remove clams as soon as they open up and plunge them into large bowl of cold water. (Reserve 1 cup (250 mL) of the cooking water as your broth if you do not have clam broth.) Drain and set aside.
- 2 In wok or heavy skillet, heat oil on high heat. Add shallot, ginger and garlic; stir fry 1 to 2 minutes. Add basil, chili sauce and fish sauce; stir fry 2 minutes. Add broth; bring to boil. Add cornstarch mixture; cook until sauce thickens. Season to taste with salt and pepper. Add clams; toss lightly to coat. Place clams on a platter. Garnish with sprigs of fresh basil.
