Stir-Fried Clams with Chili and Basil Recipe
Another good recipe to do with clams and chili! I love spicy foods.
Ingredients
- 3 tbsps vegetable oil
- 2 cloves clove garlic (peeled and minced)
- 1/4 cup nam prik pao (homemade nam prik pao thai chili jam)
- 2 lbs clams (small, cleaned)
- 3 jalapeno peppers (red or green, cut lengthwise diagonally)
- fish sauce (taste)
- 1 cup basil leaves (fresh thai, loosely packed)
Directions
- Heat the oil in a large sauté pan or a wok over medium-high heat. Add the minced garlic and fry until itâs fragrant and just starting to turn light brown.
- Stir in chili paste 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 donât open up and discard them.
- Add fish sauce to taste.
- Stir in the basil leaves. Once theyâre wilted, remove the pan from heat.
- Serve over rice.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 961g | |
| Calories 686 | |
| Calories from Fat 82 | 12% |
| Total Fat 9.14g | 11% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 509mg | 21% |
| Potassium 2977mg | 85% |
| Total Carbs 26.0g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.38g | 1% |
| Protein 116.85g | 187% |
