1. Prepare the Clams

Soak the clams in a bowl of cold water for at least 30 minutes (or up to a few hours) with a tablespoon of salt to encourage them to expel any sand. Drain and rinse thoroughly under cold water. Discard any clams that are open and don't close when tapped.

2. Sauté Aromatics

Heat the cooking oil in a large wok or deep pan over medium-high heat. Add the minced garlic and sliced shallots, stirring frequently until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.

3. Add Chilies

Stir in the sliced bird's eye chilies and cook for another 30 seconds until aromatic.

4. Cook Clams

Add the cleaned clams to the wok. Pour in the fish sauce and sugar. If you prefer more sauce, add the water or clam broth at this stage.

5. Stir-Fry

Cover the wok with a lid and cook for 3-5 minutes, shaking the wok occasionally, until all the clams have opened. Discard any clams that do not open.

6. Garnish and Serve

Transfer the stir-fried clams to a serving platter. Garnish generously with chopped scallions and fresh Thai basil leaves. Serve immediately with steamed rice or crusty bread to soak up the delicious garlicky sauce.

7. Enjoy This Vibrant And Flavorful Vietnamese Clam Dish

Enjoy this vibrant and flavorful Vietnamese clam dish, where the garlic truly shines!

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Recipes

Golden Garlic Clams: A Vietnamese Delight

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