Serious Eats: Recipes

Stir-Fried Clams with Thai Chili Jam and Basil

[Photograph: Leela Punyaratabandhu]

With Nam Prik Pao and additional juice released from the clams, this stir-fry already packs so much flavor that you may not even need to add any fish sauce. The procedure is quite simple and straightforward. The only caution would be that you should not use a nonstick pan for this as the clam shells can create scratches on its surface.

If you don't like clams, you can use ¾ pound of shrimp or squid which works extremely well in this dish also. Don't like seafood, use ¾ pound of bite-sized pieces of pork tenderloin or chicken breast.

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