Serves: 4
Total Calories: 583

6 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
2 1/2 pounds Manila clams or littleneck clams, srubbed
16 dried whole chilies
1 1/2 tablespoons roasted chili paste
1 cup sliced onion
1/2 cup diced red bell pepper
1/2 cup lemon grass stock or Chicken Stock
1/4 cup Red or Green Bell Pepper Puree (red)
2 tablespoons oyster sauce
2 tablespoons chopped Thai or regular basil
1 tablespoon Thai sweet black bean sauce
2 teaspoons Maggi sauce (optional)
2 teaspoons black pepper
4 sprigs basil (garnish)

Heat olive oil in a large deep skillet over high heat. Add chopped onions and garlic and sauté until lightly browned, about 1 1/2 minutes. Add clams, dried chilies, and chili paste and cook, stirring constantly, 2 minutes. Add sliced onions, bell pepper, stock, pepper puree, oyster sauce, chopped basil, bean sauce, fish sauce, Maggi sauce, and black pepper and cook, stirring constantly, until clams open, about 3 minutes; discard any unopened clams. Transfer clams to a platter, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 583
Calories from Fat: 180

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce