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.

Recipe by Cooking Light March 2006

Gallery

Credit: Lee Harrelson; Styling: Melanie J. Clarke

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: about 13 clams and about 1/3 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

298 calories; calories from fat 21%; fat 6.9g; saturated fat 0.6g; mono fat 2.3g; poly fat 2.1g; protein 44.2g; carbohydrates 12g; fiber 0.6g; cholesterol 116mg; iron 48.1mg; sodium 559mg; calcium 183mg.
Advertisement
Advertisement