entrees

Spicy Clams with Basil

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

  • 1 pound (500 grams) small clams
  • 1 tablespoon (15 mililiters) vegetable oil
  • 1 medium shallot, chopped
  • 1 tablespoon (15 mililiters) thinly sliced ginger
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 mililiters) chopped Thai basil
  • 2 tablespoons (30 mililiters) Spicy Thai Chili Dipping Sauce
  • 1 tablespoon (15 mililiters) Fish Sauce
  • 1 cup (250 mililiters) clam broth (or reserve cooking water)
  • 2 teaspoon (10 mililiters) 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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