Cambodian•gourmet
Tamarind Clams
Cha Lears Tuk Umpearl Tum - Manila clams sautéed in savory tamarind sauce with garlic and Thai basil
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Angkor Tamarind Sauce
- 1 tablespoon cooking oil
- ½ bulb garlic (minced)
- 1 pound Manila clams
- 1 cup Thai basil (about 3 stems)
- 1 Fresno chili (deseeded and julienned)
- 1 lemon (sliced into wedges)
Instructions
- 1
Saute garlic in hot oil on medium heat. Stir clams in the saute garlic until clams evenly coated with garlic. Cover for about a minute, until clams start to open up. Pour in tamarind sauce and stir. Cover and cook about 2 minutes until clams open up.
- 2
Save some chili and basil for garnish. Stir in the remaining chili. Turn off the heat and stir in the remaining basil.