| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| 1 | Tablespoon | Vegetable Oil |
| 4 | Clove | Garlic (chopped) |
| 2 | Teaspoon | Serrano Chile (minced) |
| 1⁄3 | Cup | White Wine |
| 1 | Tablespoon | Fish Sauce |
| 1 | Teaspoon | Sugar |
| 2 | Teaspoon | Oyster Sauce |
| 1⁄2 | Teaspoon | Ground Black Pepper |
| 3 | Pound | Littleneck Clams (scrubbed) |
| 1 | Cup | Thai Basil (chopped) |
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.