It’s a substantial, savory soup called Italian meatball soup. Make use of whichever small-shaped pasta you choose.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons vegetable oil
- 5 cloves garlic, minced
- 2 pounds small clams, thoroughly cleaned
- 3 tablespoons Nam Prik Pao (roasted chile paste)
- 3 tablespoons fish sauce (Optional)
- 3 Chee Fah chiles (mild red chiles)
- 1 tablespoon white sugar
- 1 cup Bai Kraprao (holy basil leaves), or to taste
Instructions
- Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
- Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
- Mix basil into clam mixture and cook until wilted, about 1 minute.
- Assess the amount of clams in comparison to the size of your largest heavy-bottomed pan or wok. The clams should have ample space, so if your pan seems too small, split the amounts in half and fry in 2 rounds. I will give instructions for the whole recipe at once.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 747 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |