October 29, 2019

Tamarind Clams

Name: Tamarind Clams
Prep time: 10 min
Cook time: 5 min
Yield: 4
Ingredients: 2 tbsp Angkor Tamarind Dipping 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)

Clams sautéed in a natural, rich and velvety tamarind sauce with roasted garlic.

Cha Lears Tuk Umpearl Tum – Manila clams sautéed in savory tamarind sauce with garlic and Thai basil

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Prep Time: 10 minutes

Cook Time: 5 minutes

Course: Appetizer

Cuisine: Cambodian

Keyword: Clams, seafood, tamarind

Servings:

Author: Channy Laux

Cost: $10

Ingredients

2 tbsp Angkor Tamarind Dipping 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

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.
Save some chili and basil for garnish. Stir in the remaining chili. Turn off the heat and stir in the remaining basil.