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Manila Clams With Basil and Chiles

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“Both Thai and Vietnamese cuisines use healthy amounts of horapah basil (Thai basil), an aromatic plant with purple sterns and shiny leaves. Most Asian markets carry it, but you may substitute the more common Italian, or sweet, basil, if necessary. Serve these fiery clams with plenty of steamed jasmine rice and a Northwest ale. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.”

Ingredients Nutrition


  1. Place a large, deep frying pan or wok over high heat.
  2. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
  3. When the oil is hot but not smoking, add the garlic.
  4. Cook, stirring, until golden, about 30 seconds.
  5. Add the chile pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
  6. Add the clams, discarding any that fail to close to the touch.
  7. Stir to coat with the oil.
  8. Cook, tossing and stirring, for 2 minutes, then stir in the chile paste and the fish sauce.
  9. Cook, stirring frequently, until the clams have opened, 3-5 minutes longer.
  10. Stir in the basil and mint.
  11. Transfer the clams to a platter or serving bowl, discarding any that failed to open.
  12. Serve immediately.

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