Steamed Clams With Thai Basil And Chilis Recipes

STEAMED CLAMS WITH THAI BASIL AND CHILES

Steps:

• 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.

MANILA CLAMS WITH BASIL AND CHILES

Steps:

• Place a large, deep frying pan or wok over high heat.
• When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
• When the oil is hot but not smoking, add the garlic.
• Cook, stirring, until golden, about 30 seconds.
• Add the chile pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
• Add the clams, discarding any that fail to close to the touch.
• Stir to coat with the oil.
• Cook, tossing and stirring, for 2 minutes, then stir in the chile paste and the fish sauce.
• Cook, stirring frequently, until the clams have opened, 3-5 minutes longer.
• Stir in the basil and mint.
• Transfer the clams to a platter or serving bowl, discarding any that failed to open.
• Serve immediately.