Friday, January 7, 2011

Manila Clams with Garlic, Thai Basil and Mint

Coming around the corner from the holidays, New Year, and birthday festivities, it was time to cut back a bit.  Hence, the buffet is seeing a lot less action these days until things shape up a little.  Tonight, a little Friday treat of clams in a simple wok fry.


1 pound clams
1 clove garlic, minced
1 serrano chili, roughly chopped
1 tbsp fish sauce
1/2 tsp sugar
15 Thai basil leaves
20 Mint leaves
4 tbsp fish stock or water


Heat 2 tsp oil and fry garlic and chili until fragrant.  Add clams and then fish sauce and sugar and mix well.  Then add water, basil and mint and cover and cook until clams open.  Simple but very flavorful.





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