Thai Recipe for Clams with Chilli and Basil,
INGREDIENTS- 10 to 12 small clams in shell (well scrubbed)
- 8 to 10 fresh basil leaves
- 2 tsp garlic (minced)
- 2 red chillies peppers (seeded, minced & split lengthwise)
- 120 ml chicken stock
- 2 tsp light soy sauce
- 1 tsp hot chilli paste (or to taste)
- 30 ml vegetable oil
- In a small bowl, combine chicken stock, light soya sauce and hot chilli paste and set aside
- In a wok, add in oil and heat
- Add in the clams, garlic and red chillies
- Cook, stirring till all the clams begin to open
- Add in the chicken stock mixture, stirl well and cover pan
- Cook over low to medium heat for 2 mins
- Add in fresh basil leaves and stir to mix
- Place entire contents of pan in a warm, deep bowl
- Serve warm with steamed white jasmine rice
TIP: Clams that do not open while in the cooking process should be discarded immediately. This is usually a sign that the clams gone bad. Do not overcook clams either as they will leave an unpleasant taste in your mouth.
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