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Home > Recipes > Clam Recipes > Thai Clam Pot from Julie Cheek
Great Recipe for those like like a little kick and enjoy Asian flavors:

Thai Clam Pot - Serves 4-6

8 garlic cloves, slivered
8 scallions, cut into two inch lengths
1 t. red pepper flakes
1 cup rice wine mixed with one cup water (any cheap, dry white will substitute)
3 lbs. Clams
1 Cup fresh basil leaves, cut into this strips
2 T. Fish Sauce (soy sauce will work also)
Rice Noodles or Angel Hair Pasta, if desired

Heat 2 T. peanut oil until very hot.  Add the garlic, scallions and red pepper flakes. Cook are about 15 seconds.  Stand back and add the wine and water.  Cover, and bring to a boil.  Add the the clams, cover, and return to boil.  Reduce heat and and cook until clams have opened - 7-8 minutes, shaking the pot to make sure clams cook evenly.  Add the basil and fish sauce.  These are good as is for an appetizer (bread for dipping the wonderful broth), or over rice or pasta noodles for a meal with broth.