Name: Clams with roasted Chili Basil Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 6 garlic cloves, minced; 2 teaspoons palm or brown sugar; 1 tablespoon Roasted Red Chili Paste or store-bought; 1 small shallot, finely sliced; 2 tablespoons Basic Fish Stock or store-bought clam juice or water; 2 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), sliced lengthwise; 2 dozen manila, littleneck or cherrystone clams, debearded and scrubbed clean; 2 tablespoons high-heat cooking oil, divided; 2 teaspoons fish sauce (nam pla); 1 cup (20 g) fresh Thai or italian basil leaves

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Koh Samui is known for its seafood and I remember lingering over these flavorful clams with a huge pitcher of Thai beer after a glorious day at the beach. I was amazed at how easy it was to recreate this dish at home and I love making it for guests because dinner is on the table in a matter of minutes.

Clams are purchased alive and must be kept alive. It’s best to purchase them right before cooking but if you need to buy them in advance they should be kept cool and moist on ice in t