Manila Clams With Basil and Chiles
Ready In: 25 mins
Serves: 4
Ingredients
- 2 tablespoons canola oil
- 3 garlic cloves, coarsely chopped
- 1 Thai chiles or 1 jalapenos or 1 serrano chili, seeded and cut into long, narrow strips
- 1 red bell pepper, seeded and cut into long, narrow strips (capsicum)
- 1 yellow bell pepper, seeded and cut into long narrow strips (capsicum)
- 3 lbs manila clams or 3 lbs littleneck clams, scrubbed
- 1 tablespoon thai roasted chili paste
- 1 tablespoon fish sauce
- 1⁄2 cup fresh horapah basil or 1⁄2 cup other basil leaves, torn if large
- 1⁄4 cup fresh mint leaves
Directions
- Place a large, deep frying pan or wok over high heat.
- When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
- When the oil is hot but not smoking, add the garlic.
- Cook, stirring, until golden, about 30 seconds.
- Add the chile pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
- Add the clams, discarding any that fail to close to the touch.
- Stir to coat with the oil.
- Cook, tossing and stirring, for 2 minutes, then stir in the chile paste and the fish sauce.
- Cook, stirring frequently, until the clams have opened, 3-5 minutes longer.
- Stir in the basil and mint.
- Transfer the clams to a platter or serving bowl, discarding any that failed to open.
- Serve immediately.
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