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.
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
How to Make It
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.
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