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Steamed Clams with Thai Basil and Chiles

Total Time: 30 minutes
Yield: 4 Servings
Source: Cooking Light, March 2006
Category: Shellfish

Ingredients
1 tablespoon Vegetable Oil
4 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
  1. Heat oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute or until golden.
  2. Add chile; saute 10 seconds. Stir in wine then fish sauce, sugar, oyster sauce, and pepper. Bring to a boil.
  3. Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
  4. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with pan sauce.