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Malaysian Clams

Canadian.Recipes's picture
Ingredients
  Olive oil 6 Tablespoon
  Minced red onion 2 Tablespoon
  Minced garlic 1 Tablespoon
  Manila clams 2 1⁄2 Pound, scrubbed
  Whole dried red chili 16
  Sliced yellow onion 1 Cup (16 tbs) (Use About 1/2 Medium Size)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Lemongrass 1⁄2 Cup (8 tbs), sliced (Use About 3 Stalks)
  Oyster sauce 2 Tablespoon
  Chopped basil 2 Tablespoon
  Black bean sauce/Thai sweet black bean sauce 1 Tablespoon
  Thai fish sauce/Soy sauce 2 Teaspoon (Nam Pla)
  Ground black pepper 2 Teaspoon
  Basil sprigs 5 (For Garnish)
Directions

HEAT THE OLIVE OIL in a saute pan or large, deep skillet.
Add the red onion and garlic and cook over medium-high heat, stirring, until lightly browned, 1 to 2 minutes.
Add the clams with the dried chiles and cook, stirring constantly, for 2 minutes.
Add the sliced onion, bell pepper, lemongrass, oyster sauce, chopped basil, black bean sauce, fish sauce, and black pepper.
Continue cooking, stirring constantly, until the clams have opened, 5 to 7 minutes longer.
Discard any clams that do not open.
Transfer the clams to a large platter or individual bowls, pour the sauce over them, and serve immediately, garnished with basil sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Clam
Interest: 
Everyday

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