Steamed Clams with Thai Basil and Chiles

Steamed Clams with Thai Basil and Chiles
Photo by Lee Harrelson


  • 1/3 cup dry white wine
  • 3 pounds littleneck clams in shells, scrubbed
  • 1 tablespoon canola oil
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves, chopped
  • 1 teaspoon sugar
  • 1 cup chopped fresh Thai basil
  • + 3 more ingredients
    • 1 tablespoon fish sauce
    • 2 teaspoons oyster sauce
    • 2 teaspoons minced serrano chile

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 fo...

View full recipe at My Recipes


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