Spicy Thai Clams

I guess this picture doesn’t look much different than the Steamed Clams with Fresh Clams post. But don’t worry, this is cooked with different ingredients!

[100% organic, wild clams from Malaysia]

  • 1 lb clams, scrubbed
  • 1 TBS butter
  • 2 TBS olive oil
  • 4 garlic cloves, minced
  • 2 fresh chili peppers, thinly sliced
  • ½ cup white wine
  • ¼ Thai basil leaves, chopped
  • 4 TBS flat-leaf parsley
  • 3 TBS fish sauce
  • 2 TBS oyster sauce
  • Salt & pepper

In a wok, melt the butter and olive oil. Add the garlic and chili peppers, and cook for 1 minute. Add in the clams, wine, and basil. Cook for 2 minutes. Then quickly add in the fish sauce and oyster sauce.

Cook until clams open. Serve immediately.

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