In Thailand, this is served as an appetizer or snack, rather than an entree.
12
INGREDIENTS
Ingredients
- 1 pound small clams
- 1 tablespoon vegetable oil
- 1 medium shallot, chopped
- 1 tablespoon thinly sliced ginger
- 2 cloves garlic, chopped
- 2 tablespoons chopped Thai basil
- 2 tablespoons Thai Kitchen Gluten Free Sriracha (Spicy Thai Chili) Dipping Sauce
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 cup clam broth, (or reserve cooking water)
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- Salt and freshly ground white pepper to taste
- Fresh basil sprigs, (optional)
INSTRUCTIONS
- 1 PLACE clams into pot of rapidly boiling water. Remove clams as soon as they open up and plunge them into large bowl of cold water. (Reserve 1 cup of the cooking water as your broth if you do not have clam broth.) Drain and set aside.
- 2 HEAT oil in wok or heavy skillet on high heat. Add shallot, ginger and garlic; stir fry 1 to 2 minutes. Add basil, chili sauce and fish sauce; stir fry 2 minutes. Add broth; bring to boil. Add cornstarch mixture; cook until sauce thickens. Season to taste with salt and pepper. Add clams; toss lightly to coat. Place clams on a platter. Garnish with sprigs of fresh basil.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
