manila clams with basil and chiles

Name: Manila Clams with Basil and Chiles
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 2 tablespoon(s) canola oil; 3 clove(s) garlic, coarsley chopped; 1 chili pepper, seeded and cut into long, narrow strips (thai, jalapeno, serrano); 1 red bell pepper, seeded, cut into long, narrow strips; 1 yellow bell pepper, seeded, cut into long narrow strips; 3 pound(s) manila or littleneck clams, scrubbed; 1 tablespoon(s) thai roasted chile paste; 1 tablespoon(s) fish sauce; 1/2 cup(s) fresh horapah basil (thai basil), torn if leaves are large; 1/4 cup(s) fresh mint leaves

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Mar 30, 2020

Both Thai and Vietnamese cuisines use healthy amounts of horapah basil (Thai basil), an aromatic plant with purple sterns and shiny leaves. Serve these fiery clams with plenty of steamed jasmine rice and a cold beer.

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prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons canola oil
3 cloves garlic, coarsley chopped
1 chili pepper, seeded and cut into long, narrow strips (thai, jalapeno, serrano)
1 red bell pepper, seeded, cut into long, narrow strips
1 yellow bell pepper, seeded, cut into long narrow strips
3 pounds manila or littleneck clams, scrubbed
1 tablespoon thai roasted chile paste
1 tablespoon fish sauce
1/2 cup fresh horapah basil (thai basil), torn if leaves are large
1/4 cup fresh mint leaves

How To Make manila clams with basil and chiles

Step 1

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 chili pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.

Step 2

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 chili paste and the fish sauce. Cook, stirring frequently, until the clams have opened, 3-5 minutes longer. Stir in the basil and mint.
Step 3

Transfer the clams to a platter or serving bowl, discarding any that failed to open. Serve immediately.
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