Rock& Roll Clams
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 450 | grams |
clams
|
|
| 1 | teaspoon |
garlic
minced |
|
| 6 | each |
hot chili peppers
shredded |
*
|
| 1 | tablespoon |
thai chili paste
with soya bean oil , or thai bbq sauce |
|
| 1 ½ | tablespoons |
fish sauce
|
|
| ½ | teaspoon |
sugar
|
|
| 30 | each |
mint leaves
|
*
|
| 4 | tablespoons |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
clams
|
|
| 5 | ml |
garlic
minced |
|
| 6 | each |
hot chili peppers
shredded |
*
|
| 15 | ml |
thai chili paste
with soya bean oil , or thai bbq sauce |
|
| 23 | ml |
fish sauce
|
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | each |
mint leaves
|
*
|
| 6E+1 | ml |
vegetable stock
|
|
Directions
Wash clams in cool water, but do not open.
Heat oil and stir-fry garlic and chili paste until fragrent.
Add clams, then fish sauce and sugar and stir to mix.
Add mint and stock, then cover. Cook until clams open.
