INGREDIENTS:

3 tablespoons of vegetable oil

2 large cloves garlic, peeled and minced

¼ cup store-bought or homemade Nam Prik Pao (Thai chili jam)

2 pounds of small clams, cleaned

3 large red or green jalapeño peppers, cut lengthwise diagonally

Fish sauce, to taste

One cup of fresh Thai basil leaves, loosely packed

INSTRUCTIONS:

Heat the oil in a large sauté pan or a wok over medium-high heat. Add the minced garlic and fry until it’s fragrant and just starting to turn light brown.
Stir in Nam Prik Pao; mix well.
Add the clams and sliced peppers to the pan; close the lid. Shake the clams around to make sure they open up and are cooked evenly. After about 2 minutes, open the lid. Pick out the clams that don’t open up and discard them.
Check for seasoning. Add fish sauce to taste.
Stir in the basil leaves. Once they’re wilted, remove the pan from heat. Serve over rice.

Stir-Fried Clams With Thai Chili Jam And Basil Recipe

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