Thai Spicy Manila Clams in Roasted Chili Paste and Thai Basil

When I was on my way home from work the other day, I decided to stop at the Asian grocery store in China town to get something for dinner, and there I saw the gorgeous Manila clams plied up in the big tank calling my name, I could have sworn! So, I brought home 2 lbs of Manila clams for dinner to make my favorite dish, Stir-fried clams with roasted chili paste or as the Thais called it “Hoy lai pad num prik pao,” another popular Thai dish that I haven't had for a while.

Though, In Thailand, the clams using for this dish are much smaller in size and lighter in weight, I found that these big and meaty Manila clams have satisfied my hunger for this dish as much as the one I used to have in Thailand. Hoi lai pad num prik pao is very easy to make as long as you can find the two main “must-have” ingredients Num Prik Pao or roasted chili paste and Thai basil and then you are set!

 if I have to name a Thai dish that I missed the most, this would be it!

What you need:

2 lbs Manila clams

3 cloves garlic chopped

1 tbsp fish sauce

1 tbsp light soy sauce

1tsp sugar

3-4 Thai chili slightly mashed  or thinly sliced

2-3 tbsp roasted chili paste

1/2 cup Thai Basil leaves

1/2 cup red bell pepper

1/4 water

2 tbsp vegetable oil

How to:

- Add the oil into a large sauté pan over medium-high heat, add garlic and fry to light golden brown

- Add the clams and stir for a few times, add roasted chili paste, soy sauce, fish sauce, sugar, water, and stir to incorporate all the flavor

 - Stir and let the clams cook for another 5 minutes (if using a lid to cover the sauté pan, it will cook faster) or until notice that all the clams are opened up

- Turn off the heat and add the Thai basil leave, stir to blend all together once more

- Serve immediately with steamed jasmine rice

Enjoy!

^__^