Name: Steamed Clams with Thai Basil and Chiles
Total time: 40 min
Yield: 4 servings (serving size: about 13 clams and about 1/3 cup sauce)
Ingredients: 1 tablespoon canola oil; 4 garlic cloves, chopped; 2 teaspoons minced serrano chile; ⅓ cup dry white wine; 1 tablespoon fish sauce; 1 teaspoon sugar; 2 teaspoons oyster sauce; ½ teaspoon freshly ground black pepper; 3 pounds littleneck clams in shells, scrubbed; 1 cup chopped fresh Thai basil

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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Steamed Clams with Thai Basil and Chiles

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