"Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason and of course for it's delicious taste, I love making this dish."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
Mix basil into clam mixture and cook until wilted, about 1 minute.
Assess the amount of clams in comparison to the size of your largest heavy-bottomed pan or wok. The clams should have ample space, so if your pan seems too small, split the amounts in half and fry in 2 rounds. I will give instructions for the whole recipe at once.