Stir-Fried Clams with Thai Chili Jam and Basil

Name: Stir-Fried Clams with Thai Chili Jam and Basil
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 907 grams small clams, cleaned; 2 servings Fish sauce, to taste; 2 large cloves garlic, peeled and minced; 59 milliliters store-bought or homemade Nam Prik Pao (Thai chili jam); 3 larges red or green jalapeño peppers, cut lengthwise diagonally; 237 milliliters fresh Thai basil leaves, loosely packed; 3 Tbsps vegetable oil

The recipe Stir-Fried Clams with Thai Chili Jam and Basil could satisfy your American craving in approximately 10 minutes. This recipe makes 2 servings with 266 calories, 12g of protein, and 22g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as Head to the store and pick up clams, vegetable oil, nam prik pao, and a few other things to make it today.

Instructions

Heat the oil in a large sauté pan or a wok over medium-high heat.

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Cooking Oil

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Frying Pan

Wok

Add the minced garlic and fry until it’s fragrant and just starting to turn light brown.

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Minced Garlic

Stir in Nam Prik Pao; mix well.

Add the clams and sliced peppers to the pan; close the lid. Shake the clams around to make sure they open up and are cooked evenly. After about 2 minutes, open the lid. Pick out the clams that don’t open up and discard them.

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Peppers

Clams

Shake

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Frying Pan

Check for seasoning.

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Seasoning

Add fish sauce to taste.

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Fish Sauce

Stir in the basil leaves. Once they’re wilted, remove the pan from heat.

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Fresh Basil

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Frying Pan

Serve over rice.

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Rice

Equipment

Frying Pan

Wok

Ingredients

Servings:

907grams

small clams, cleaned 2servings

Fish sauce, to taste 2large cloves

garlic, peeled and minced 59milliliters

store-bought or homemade Nam Prik Pao (Thai chili jam)3larges

red or green jalapeño peppers, cut lengthwise diagonally 237milliliters

fresh Thai basil leaves, loosely packed 3Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.