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 (250 mL) of the cooking water as your broth if you do not have clam broth.) Drain and set aside.
In Thailand, this is served as an appetizer or snack, rather than an entree.
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Ingredients
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 (250 mL) of the cooking water as your broth if you do not have clam broth.) Drain and set aside.
In wok or heavy skillet, heat oil 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.
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