Easy 15min Stir Fry Clam with Nam Jim

1. **For the Nam Jim:** Combine 6 cloves of garlic, 12 Thai chili peppers (or as preferred), 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. Blend or pound these ingredients in a mortar and pestle until smooth. Set aside.
2. **For the Clam Stir-Fry:** Submerge and rinse the 2 lbs of Manila clams approximately 5 times. Strain the water and set the clams aside.
3. Set a pan on medium/high heat and add 2 tsp of oil and 1 tbsp of minced garlic. Sauté for 2 minutes.
4. 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 to the pan. Sauté for another 2 minutes.
5. Add the 2 sliced jalapeño peppers and the rinsed clams to the pan. Cover with a lid and cook for 5 minutes.
6. Remove the lid, then toss and stir-fry the clams for an additional 3-5 minutes, or until all clams have opened.
7. Serve the stir-fried clams immediately, accompanied by the prepared Nam Jim sauce.