How spicy is Clams with Roasted Chili Paste and Basil?

It’s moderately spicy. The roasted chili paste provides warmth rather than intense heat. You can easily adjust it by adding more or less chili paste depending on your preference.

What kind of clams should I use for Clams with Roasted Chili Paste and Basil?

Manila clams are ideal because of their sweet flavor and tender texture. You can also use littleneck clams or other small varieties that cook quickly and absorb sauce well.

Can I make Clams with Roasted Chili Paste and Basil without fish sauce?

Yes, you can. Replace fish sauce with soy sauce for a vegetarian option. The flavor will be slightly different but still delicious. Adding a bit of lime juice can also help mimic the saltiness and tang that fish sauce provides.

What is the secret to perfect Clams with Roasted Chili Paste and Basil?

The secret lies in heat and timing. Cook on high heat to help the clams open quickly, and add Thai basil right at the end to preserve its fragrance. Using high-quality Nam Prik Pao roasted chili paste also makes a huge difference in the final flavor.

Clams with Roasted Chili Paste and Basil – What Makes It So Delicious

Description

Clams with Roasted Chili Paste and Basil is a classic Thai seafood dish combining tender clams, smoky roasted chili paste (Nam Prik Pao), fresh Thai basil, and aromatic garlic. The result is a flavorful, spicy-sweet stir-fry that’s both simple to prepare and authentically Thai.

Ingredients

Scale

10–15 Manila clams, cleaned
2 cloves garlic, chopped
2 tablespoons roasted chili paste (Nam Prik Pao)
½ cup Thai basil leaves
1 teaspoon fish sauce
1 teaspoon sugar

Instructions

Wash the clams thoroughly in running water until no sand remains. Rinse several times to ensure cleanliness.
Wash and separate Thai basil leaves from the stems, then set aside.
Heat a wok or large pan over high heat and sauté the chopped garlic until golden brown and fragrant.
Add the clams and stir-fry for a few minutes until they begin to open.
Stir in the roasted chili paste, then add fish sauce and sugar. Adjust to taste.
Once the clams are fully open and cooked, add the Thai basil leaves and stir-fry for one more minute.
Remove from heat immediately and serve hot with steamed jasmine rice.

Notes

Always use fresh clams for the best flavor and texture.
Do not overcook the clams; remove from heat as soon as most shells open.
Adjust the amount of roasted chili paste to control spice level.
Add a splash of coconut milk for a creamier variation.
Serve with jasmine rice or rice noodles to soak up the sauce.

Nutrition

Serving Size: 1 plate
Calories: 230
Sugar: 3g
Sodium: 640mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 25g
Cholesterol: 60mg

Keywords: Clams with Roasted Chili Paste and Basil, Thai basil clams recipe, Nam Prik Pao, Thai seafood, roasted chili paste clams