Stir-fried Clams with Roasted Chili Paste

Soak clams in cold water for at least 30 minutes to an hour, changing water once, to help them purge any sand. Discard any open clams that do not close when tapped.

Heat a wok or large frying pan over high heat. Add vegetable oil and swirl to coat the pan.

Add minced garlic and sliced red chilies to the hot oil and stir-fry for 30 seconds until fragrant.

Add the cleaned clams to the wok. Stir in the roasted chili paste, fish sauce, oyster sauce, sugar, and water or chicken stock.

Cover the wok and cook for 3-5 minutes, shaking occasionally, until all the clams have opened. Discard any clams that remain closed.

Stir in the Thai holy basil leaves and cook for another 30 seconds until just wilted.

Serve immediately with steamed jasmine rice for a complete meal.