Steamed Clams with Thai Basil and Chiles
Total Time: 30 minutesYield: 4 Servings
Source: Cooking Light, March 2006
Category: Shellfish
Ingredients
1 tablespoon Vegetable Oil4 cloves Garlic (chopped)
2 teaspoons Serrano Chile (minced)
1⁄3 cup White Wine
1 tablespoon Fish Sauce
1 teaspoon Sugar
2 teaspoons Oyster Sauce
1⁄2 teaspoon Ground Black Pepper
3 pounds Littleneck Clams (scrubbed)
1 cup Thai Basil (chopped)
Directions
- Heat oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute or until golden. Add chile; saute 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil. Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.