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.

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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