Edie Prik Pao 1-2 tablespoons
Chopped garlic 2 teaspoons (2 large cloves)
Sliced red jalapeño chili 1-2 pods (I am being brave and didn’t de-seed them.)
Water 2 tablespoons
Fish sauce or soy sauce 1- 2 teaspoons
Oyster sauce 1 teaspoon
Sugar (brown) 1- 2 teaspoons
Oil 1-2 tablespoons
Fresh Thai basil leaves, a handful or approximately 1/2 cup
1) Heat oil in a wok over medium high heat until it’s hot with faint smoke.
2) Add chopped garlic in the hot oil, toss and turn until it releases its fragrance.
3. The garlic should look nearly golden.
3) Add sliced chili and stir until the chilis are cooked.
4) Add 1 tablespoon Edie Prik Pao,
6. oyster sauce, 1 tablespoon of water, 1 teaspoon of fish sauce, 1 teaspoon of sugar and use a spatula to break the paste and mix them together until there are no lumps left. Taste it to see if you like the flavor, adjust the taste with more fish sauce, sugar and Nam Prik Pao if necessary. I actually didn’t measure the exact amounts. I just estimate them.
7. If the sauce gets dry, add more water. This is your final seasoning.
5) Add the clams and increase the heat to the highest.
9. Toss around really quickly. If you are using the fresh clams, close the lid over the wok and shake, or toss until all the clams are cooked. If you are using frozen clams, toss them really fast until they’re all coated with the sauce.
6) Turn off the heat and add the basil leaves. Toss a few times until the basil leaves wilt a little, then put everything in a bowl. You can serve it with a bowl of steamed rice or a slice of toast. I even made a bread bowl for it
12. because the left over sauce usually causes a fight if I don’t have enough bread to mop up the sauce!
13. But if you like pasta, boil the pasta while you are making the clams, and toss the cooked pasta in once you finish cooking the clams.