2 tbsp extra-light olive oil
8 cloves garlic, minced
6 red chile peppers, seeded and finely chopped
2/3 cup dry white wine
2 tbsp fish sauce
2 tsp sugar
4 tsp oyster sauce
Freshly ground black pepper
6 lb. littleneck clams, shells scrubbed and rinsed
2 cups chopped fresh Thai basil leaves
Step 1: In a large wok over medium-high heat, heat the oil.
Step 2: Add the garlic and cook, stirring frequently, until fragrant. Add the chile peppers (removing the seeds will make them less spicy, but wear plastic gloves when preparing them) and cook, stirring, for an additional 10 seconds or until fragrant.
Step 3: Add the wine, fish sauce, sugar, oyster sauce, and black pepper and bring to a boil. Add the clams, cover, and cook until most of the clam shells open, 4-6 minutes.
Step 4: Add the basil, cover, and cook for 1 minute longer.
Step 5: Discard any unopened clams before serving. Divide the clams with their broth among 4 to 6 deep bowls (with or without the rice or noodles) and serve.
Makes 4 to 6 servings
See more recipes from Christine Ha.
Reprinted with permission from Christine Ha's Recipes From My Home Kitchen (2013 Rodale)