Title: Rock & Roll Clams
Categories: Ethnic Seafood Thai
Yield: 1 Servings

4	50 g	clams
	1 t	s minced garlic
	6	chiles -- shredded
	1 T	B chili paste with soya bean
:		oil -- *
1 1	/2 T	B fish sauce
1	/2 t	s sugar
	30	mint leaves
	4 T	B vegetable broth

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)

From: Sweeney date: Tue, 29 Oct 1996 22:32:23 +0800 (

previous

next