Ingredients

1/3 cup vegetable oil
1 1/2 pounds clams in their shells,cleaned
1-2 tablespoons chopped garlic
5-7 fresh Thai chili peppers,sliced lengthwise
2 tablespoons prik pao (roasted chili paste in soybean oil)
2 teaspoons thin soy sauce
1/2 cup chicken stock
1 large handful fresh Thai basil leaves

Method

Clean the clams by setting in the fridge in salt water overnight,or if you have less time just set them under cold running water for a few minutes to rinse well.

Heat the oil in wok,add the clams and garlic and cook until the clams open slightly.Add the fresh chilies,chili paste and soy sauce,mix well, then add chicken stock.Stir in the basil and serve with jasmine rice.