Stir-Fried Clams with ThaiFusions Sweet Onion Chili Jam
By ThaiFusions
Images
Serves
Makes 2 servings
Ingredients
- 1 lb. clams, scrubbed and cleaned
- 3 tablespoons vegetable oil
- 1 medium shallot, thinly sliced
- 3 large cloves of garlic, chopped
- 1 stalk of lemongrass, sliced
- 2 to 3 kaffir lime leaf, thinly sliced
- 3 tablespoons ThaiFusions Sweet Onion Chili Jam
- 1 tablespoons fish sauce, to taste
- 3 to 4 stems or a handful of Thai basil, roughly chopped
- 4 green onions, roughly chopped
- 1 to 2 Thai chili peppers, seeded and sliced into julienne, optional for desired heat
- Lime wedge, to serve
Procedure
Heat the oil in a wok over medium-high heat. Sauté shallots until translucent. Then sauté garlic and add lemongrass and kaffir lime leaf mixing well into the wok. Add clams and stir fry until opened, stir in chili jam, fish sauce to taste (clams can be salty so you may not need to add fish sauce), and finish with Thai basil and green onion. If more heat is desired then add Thai chili peppers.
Transfer clams into a serving bowl and pour the broth over the clams. Drizzle with extra chili jam for additional flavor.
Serve with side of jasmine rice or French baguette.
Optional: Add a splash of white wine if you prefer more of a broth to serve with a baguette.
Transfer clams into a serving bowl and pour the broth over the clams. Drizzle with extra chili jam for additional flavor.
Serve with side of jasmine rice or French baguette.
Optional: Add a splash of white wine if you prefer more of a broth to serve with a baguette.
Stir-Fried Clams with ThaiFusions Sweet Onion Chili Jam
By ThaiFusions
Serves
Makes 2 servings
Ingredients
- 1 lb. clams, scrubbed and cleaned
- 3 tablespoons vegetable oil
- 1 medium shallot, thinly sliced
- 3 large cloves of garlic, chopped
- 1 stalk of lemongrass, sliced
- 2 to 3 kaffir lime leaf, thinly sliced
- 3 tablespoons ThaiFusions Sweet Onion Chili Jam
- 1 tablespoons fish sauce, to taste
- 3 to 4 stems or a handful of Thai basil, roughly chopped
- 4 green onions, roughly chopped
- 1 to 2 Thai chili peppers, seeded and sliced into julienne, optional for desired heat
- Lime wedge, to serve
Procedure
Heat the oil in a wok over medium-high heat. Sauté shallots until translucent. Then sauté garlic and add lemongrass and kaffir lime leaf mixing well into the wok. Add clams and stir fry until opened, stir in chili jam, fish sauce to taste (clams can be salty so you may not need to add fish sauce), and finish with Thai basil and green onion. If more heat is desired then add Thai chili peppers.
Transfer clams into a serving bowl and pour the broth over the clams. Drizzle with extra chili jam for additional flavor.
Serve with side of jasmine rice or French baguette.
Optional: Add a splash of white wine if you prefer more of a broth to serve with a baguette.
Transfer clams into a serving bowl and pour the broth over the clams. Drizzle with extra chili jam for additional flavor.
Serve with side of jasmine rice or French baguette.
Optional: Add a splash of white wine if you prefer more of a broth to serve with a baguette.