450      grams         clams
   1      teaspoon      minced garlic
   6                    chiles -- shredded
   1      tablespoon    chili paste with soya bean oil -- *
   1 1/2  tablespoons   fish sauce
     1/2  teaspoon      sugar
  30                    mint leaves
   4      tablespoons   vegetable broth
1. Wash clams in cool water, but do not open.
2. Heat oil and stir-fry garlicand  chili paste until fragrent. 
3. Add clams, then fish sauce and sugar and stir to mix.
4. Add mint and stock, then cover. Cook until clams open.
* if chili paste with soya bean oil is not available, use Thai BBQ Sauce
recipe.