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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a large, deep frying pan or wok over high heat. | 2. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan. | 3. When the oil is hot but not smoking, add the garlic. | 4. Cook, stirring, until golden, about 30 seconds. | 5. Add the chile pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes. | 6. Add the clams, discarding any that fail to close to the touch. | 7. Stir to coat with the oil. | 8. Cook, tossing and stirring, for 2 minutes, then stir in the chile paste and the fish sauce. | 9. Cook, stirring frequently, until the clams have opened, 3-5 minutes longer. | 10. Stir in the basil and mint. | 11. Transfer the clams to a platter or serving bowl, discarding any that failed to open. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
garlic clove	3		chopped	1210.4027	0.0	269.2806	6.8
serrano chili	1	1	seeded cut	1210.4027	0.0	269.2806	6.8
red bell pepper	1		seeded cut	1210.4027	0.0	269.2806	6.8
yellow bell pepper	1		seeded cut	1210.4027	0.0	269.2806	6.8
manila clam	3	lbs	scrubbed	1210.4027	0.0	269.2806	6.8
chili paste	1	tablespoon	roasted	1210.4027	0.0	269.2806	6.8
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
mint leaf	1/4	cup		1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.