This one is a variation for clams and it depends on a Thai Season jar you get from 99 ranch

2 lbs of CLAMs (Manilla)

1 table spoon of Garlic

1 table spoon of Butter

2 table spoon of Chilli Past with Sweet Basil Leaves (from a jar you buy)

1 teaspoon of Sugar

1 teaspoon of black pepper

1 pot with a lid and a side dish for temporary holding

Heat up a small pot that has a LID. The pot should hold all two pounds of clams.

Put in Butter, Garlic, and the Chilli Paste until it is sizzling and turning the Garlic a little brown.

Add the Clams with NO WATER and close the lid (keep it close)/ When the first 5 or 6 start to open, wait another 30 seconds and then poor all of it out to a side dish. Put the lid on top to keep it warm. NOTE: The clam should be about 60 to 70% cook.

Then poor the juice back into the pot and simmer it down for about 3-5 minutes.

Add the sugar and pepper. Poor the remaining Juice in a side dish and served with the clams.

NOTE: The clams was at 60-70% and it continue to cook while we simmer the sauce. 🙂 Also, some like it a little RAW. If it is fresh clams, you can eat it a little raw. You are taking a risk. I guess I have been lucky so far. If that don’t work for you, cook it more.

Tricks: To pick clams at the market, I like to get SOLID clams. You can tell if they are hollow (skinny). Also, I like to start with the DARKER one. It tell me they have been feed more then the lighter whiter one. Not always true.

Enjoy this one. I have for many years.