Malaysian Clams

Serves: 4
Total Calories: 583


6 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
2 1/2 pounds Manila clams or littleneck clams, srubbed
16 dried whole chilies
1 1/2 tablespoons roasted chili paste
1 cup sliced onion
1/2 cup diced red bell pepper
1/2 cup lemon grass stock or Chicken Stock
1/4 cup Red or Green Bell Pepper Puree (red)
2 tablespoons oyster sauce
2 tablespoons chopped Thai or regular basil
1 tablespoon Thai sweet black bean sauce
2 teaspoons Maggi sauce (optional)
2 teaspoons black pepper
4 sprigs basil (garnish)


Heat olive oil in a large deep skillet over high heat. Add chopped onions and garlic and sauté until lightly browned, about 1 1/2 minutes. Add clams, dried chilies, and chili paste and cook, stirring constantly, 2 minutes. Add sliced onions, bell pepper, stock, pepper puree, oyster sauce, chopped basil, bean sauce, fish sauce, Maggi sauce, and black pepper and cook, stirring constantly, until clams open, about 3 minutes; discard any unopened clams. Transfer clams to a platter, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 583
Calories from Fat: 180

This Malaysian Clams recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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