| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Thai | Ethnic, Seafood, Thai | 1 | Servings |
INGREDIENTS
| 450 | g | Clams |
| 1 | ts | Minced garlic |
| 6 | Chiles; shredded | |
| 1 | tb | Chili paste with soya bean oil; * |
| 1 1/2 | tb | Fish sauce |
| 1/2 | ts | Sugar |
| 30 | Mint leaves | |
| 4 | tb | Vegetable broth |
INSTRUCTIONS
1. Wash clams in cool water, but do not open. 2. Heat oil and stir-fry garlicand chili paste until fragrent. 3. Add clams, then fish sauce and sugar and stir to mix. 4. Add mint and stock, then cover. Cook until clams open. * if chili paste with soya bean oil is not available, use Thai BBQ Sauce recipie. Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:32:23 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net> NOTES : I kid you not, this is the original name of this wonderful clam dish. Just make sure you get fresh clams!
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