Steamed Clams With Thai Basil and Chiles

Cooking Light

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 4  garlic cloves, chopped
• 2  teaspoons  minced serrano chilies
• 1⁄3 cup dry white wine
• 1  tablespoon fish sauce
• 1  teaspoon sugar
• 2  teaspoons oyster sauce
• 1⁄2 teaspoon fresh ground black pepper
• 3  lbs littleneck clams, in shells scrubbed
• 1  cup  chopped fresh Thai basil

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
2. Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
3. Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
4. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.