This recipe features yummy Manila clams stir-fried with ginger and jalapeños, served alongside a homemade Thai Seafood Sauce called Nam Jim. The creator noted they forgot to add scallions, but the recipe is still delicious!
FOR NAM JIM:
1. Combine 6 cloves of garlic, 12 Thai chili peppers, 1/4 cup of shallots, a batch of coriander stems, 1/4 cup of lime juice, 1 tbsp of fish sauce, and 2 tsp of palm sugar.
2. Blend or pound all ingredients together in a mortar and pestle until well combined.
FOR CLAM STIR-FRY:
STEP 1:
- Submerge and rinse Manila clams 5 times.
- Strain the water and set the clams aside.
STEP 2:
- Set a pan on medium/high heat and add 2 tsp of oil and 1 tbsp of minced garlic.
- Sauté for 2 minutes.
- Add 1 large knob of julienned ginger, 1 tbsp oyster sauce, 2 tsp fish sauce, 1 tbsp black pepper, 1 tsp chicken bouillon, 1 tsp sugar, and 2 tsp water.
- Sauté for an additional 2 minutes.
- Then add 2 sliced jalapeño peppers and the rinsed clams.
- Cover with a lid for 5 minutes.
- Remove the lid, then toss/stir-fry for an additional 3-5 minutes until clams are fully cooked and open.
