Steamed Clams with Thai Basil and Chiles

Photo: Lee Harrelson; Styling: Melanie J. Clarke

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.

Yield: 4 servings (serving size: about 13 clams and about 1/3 cup sauce)
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 21%
  • Fat: 6.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 44.2g
  • Carbohydrate: 12g
  • Fiber: 0.6g
  • Cholesterol: 116mg
  • Iron: 48.1mg
  • Sodium: 559mg
  • Calcium: 183mg


  • 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


  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.
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