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Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

"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."
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20 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
  3. Mix basil into clam mixture and cook until wilted, about 1 minute.


  • Cook's Note:
  • 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.

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