Ingredients:

* 2 lb. fresh clams
* 2-3 Tbs. peanut oil
* 8 cloves garlic,chopped
* 6-10 Thai chillies,cut in half crosswise and bruised with a knife blade
* 2-3 Tbs. roasted chili paste (nahm prik pow); recipe for roasted chili paste
* 2 Tbs. water,or soup stock
* 1-2 tsp. sugar,to taste
* 1 packed cup Thai basil leaves (bai horapa), flower buds may also be used
* 1 Tbs. fish sauce, as needed to taste

Methods:

Rinse the clams well, scrubbing any gritty sand off the shells. Soak in cold salted water for half to one hour. Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain. Heat a wok over high heat until its surface begins to smoke. Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat. Add the garlic and Thai chillies, followed a few seconds later with the roasted chili sauce and water or soup stock. Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams. Stir to mix with seasonings. Stir-fry for a minute or so, then cover and reduce heat to medium. Uncover every 20 seconds or so to stir.

When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil. Taste the sauce to see if it is salty and sweet enough. Adjust by adding fish sauce and/or sugar to taste. Continue to stir-fry until the clams have fully opened their shells. Do not overcook as they will shrink and become tough. Transfer to a serving dish and serve while still hot.