Clams Recipe: Hoy Lai Ped (Spicy Clams in Thai Roasted Chili Paste)

Clean and rinse the clams well, scrubbing the surface. Set aside. Heat wok over high heat and add oil. Stir-fry the garlic until aromatic, then add nam prik phao and bird’s eye chilies. Continue stirring for 1 minute and add clams into the wok. Stir-fry until the clams open, then add Thai basil leaves, fish sauce and sugar to taste. Do a few quick stirs, dish out and serve immediately with steamed white rice. Cook’s Notes: You can get nam prik pao from Asian supermarkets or online here . If you wanted to make it from scratch, please click here for Pim’s secret recipe. If you are in Penang and wish to go on a clam digging excursion, please contact me .