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Steamed Clams with Thai Basil and Chiles

Photo: Lee Harrelson; Styling: Melanie J. Clarke
Total time 40 mins
Yield 4 servings (serving size: about 13 clams and about 1/3 cup sauce)
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.

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

Nutrition Information

  • calories 298
  • caloriesfromfat 21 %
  • fat 6.9 g
  • satfat 0.6 g
  • monofat 2.3 g
  • polyfat 2.1 g
  • protein 44.2 g
  • carbohydrate 12 g
  • fiber 0.6 g
  • cholesterol 116 mg
  • iron 48.1 mg
  • sodium 559 mg
  • calcium 183 mg

How to Make It

  1. 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.