Manila clams with Thai basil and Serrano chilies
This recipe is from a Taiwanese cook book that my sister has. She cooked the dish on Mother's Day and it was delicious! So I asked her for the recipe and tried it for myself. I am happy to report that it's an easy recipe, but does require a little bit of preparation.
Preparations:
- Soak 2 lbs. manila clams in salt water for an hour or so. Before cooking, take a used (clean) tooth brush (or whatever food brush you have) and clean surfaces of the clams' shells. Chuck any clams that do not close when you pick them up.
- Wash and pick off leaves from 15 stems of Thai basil
- Finely chop 9 gloves garlic
- Cut up 6 slices of ginger
- Wash and slice up 4-6 Serrano chilis. I used 6 chilis and it was yum! But 6 chilis does add a little more heat than the average spicy level. So decide how many chilis to use depending you and your guests preferences.
Cooking steps:
- Stir fry with some olive oil: 4-6 Serrano chili sliced, 9 cloves garlic chopped fine, 6 slices ginger
- Add in 2lbs.of clams and stir fry over high heat
- Add seasoning: 3 Tbsp Chinese cooking wine, 6 Tbsp soy sauce, 1.5 Tbsp sugar, and 3/4 tsp salt
- Stir in leaves from 15 stems Thai basil
Preparation time: ~45 minutes
Cook time: 5-10 minutes
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