Tamarind Clams

Posted byChef ChannyPosted inAppetizer, Authentic Cambodian, RecipeTags:, , , ,

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: 4
Calories: 64kcal
Author: Chef Channy

Ingredients

  • 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

  • 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.

Nutrition Facts

Calories: 64kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 196mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg

Notes

Serve as appetizer with lemon wedges and a cup of steam brown rice, garnished with parsley tips and chili flakes.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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