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.
Serve as appetizer with lemon wedges and a cup of steam brown rice, garnished with parsley tips and chili flakes.