Clams in Roasted Chili Sauce

These delicious clams are made even better when they are cooked Thailand-style. The sauce starts with our roasted chili paste, Nam Prik Pao, as a base, so it has a rich combination of flavors. Having been made with fire roasted mild chilies, garlic, shallots, tamarind, and coconut sugar, prik pao tastes both earthy and smokey, while also being sweet and slightly spicy. The clams are stir fried in the sauce with some mild red chili and a healthy handful of Star of Siam sweet basil.

Yield: 1 or 2 serving

Prep time: 2 Minutes

Cooking time: 5 Minutes

Ready in: Less than 10 Minutes

Ingredients:

400 Grams Sea Clams
1 Cup Thai Sweet Basil
3 - 4 Thai Long Chilies
3 large cloves Garlic
2 Tablespoons Thai Roasted Chili Sauce
1 Tablespoon Oyster Sauce
2 teaspoons Light Soy Sauce
1 teaspoon Sugar

Basic Directions:

1) In a big wok or frying pan, heat 1 Tablespoon of vegetable oil over medium heat. Add the crushed garlic and cook just long enough to start frying a little.

2) Add the clams and stir into the garlic. Cook them, turning over often, until the shells start to pop open, or about 2 - 3 minutes.

3) Add nam prik pao, soy sauce, oyster sauce, and sugar. Stir in well and let the sugar melt and blend into a nice sticky coating on the clams.

4) Add a small amount of water. Stir well to loosen up the seasonings and make a nice sauce. When the sauce is smooth and bubbling, add sweet red chili.

5) Turn off the heat and add Horapah basil. Toss in well and serve.