Community Recipe
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Steamed Clams with Thai Basil and Chiles Menu

* Combine 4 cups strong brewed iced coffee, 1/4 cup sweetened condensed milk, and 1/8 teaspoon cardamom in a medium bowl, stirring until blended. Chill. Serve over ice.

Steamed Clams with Thai Basil and Chiles

Look for oyster sauce—a concentrated sauce made of oysters, brine, and soy sauce—in the Asian foods section of the supermarket. Substitute sweet basil if Thai basil is not available.

Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Ingredients

1 tablespoon canola oil
4 garlic cloves, chopped
2 teaspoons minced serrano chile
1/3 cup dry white wine
1 tablespoon fish sauce

1 teaspoon sugar
2 teaspoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 pounds littleneck clams in shells, scrubbed
1 cup chopped fresh Thai basil

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden. Add chile; sauté 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.

Cooking Light MARCH 2006

Rice noodles with cilantro

Cardamom-spiced iced coffee *

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Steamed Clams with Thai Basil and Chiles Menu