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)
Total:
Recipe from
More From Cooking Light
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
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.
Steamed Clams with Thai Basil and Chiles Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Asian, Thai
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Thai Steak Salad
Cooking Light -
Spicy Thai Basil Chicken
Cooking Light -
Thai Chicken Noodle Bowls
Oxmoor House
advertisement
What's for Dinner Tonight?
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy