Steamed Clams With Thai Basil and Chiles

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. 1

   Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.

2. 2

   Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.

3. 3

   Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.

4. 4

   Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.