Steamed Clams with Thai Basil and Chiles

Name: Steamed Clams with Thai Basil and Chiles
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 79 milliliters dry white wine; 1 Tbsp fish sauce; 4 garlic cloves, chopped; 1 kilograms littleneck clams in shells, scrubbed; 2 teaspoons oyster sauce; 2 teaspoons minced serrano chile; 1 teaspoon sugar; 237 milliliters chopped fresh Thai basil

Steamed Clams with Thai Basil and Chiles

Steamed Clams with Thai Basil and Chiles might be just the Asian recipe you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 105 calories, 8g of protein, and 4g of fat per serving. A mixture of pepper, thai basil, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add garlic; saut for 1 minute or until golden.

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Garlic

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

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Pepper

Chili Pepper

Wine

Add clams; cover and cook 7 minutes or until shells open.

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Pasta Shells

Clams

Add basil; cover and cook for 1 minute. Discard any unopened shells.

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Pasta Shells

Basil

Remove clams from pan with a slotted spoon.

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Clams

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Slotted Spoon

Frying Pan

Serve with sauce.

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Sauce

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1Tbsp

canola oil 79milliliters

dry white wine 1Tbsp

fish sauce 4

garlic cloves, chopped 1kilograms

littleneck clams in shells, scrubbed 2teaspoons

oyster sauce 2teaspoons

minced serrano chile 1teaspoon

sugar 237milliliters

chopped fresh Thai basil

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.