Chile-spiced Clams with Basil and Cilantro

Name: Chile-spiced Clams with Basil and Cilantro
Yield: Makes 2 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 1 tablespoon fish sauce, or to taste; 1 tablespoon fresh lime juice; 1 green onion, including green top, thinly sliced; ½ cup cilantro leaves; 8 to 10 thin slices jalapeño chile; 8 thin slices fresh ginger; ¾ cup water; 2 tablespoons vegetable oil; 1 teaspoon Asian sesame oil; 1½ teaspoons cornstarch; 2 pounds small hard-shelled clams in their shells, scrubbed; ¾ teaspoon Chile sauce, homemade or purchased, or to taste; ½ teaspoon sugar; 1 cup fresh Thai or Italian basil leaves

Preparation info

Makes
2
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

The Hakka in Thailand inspired Chef Li when he created this new dish, which he calls house special clams. It’s spicy, with two forms of chile, but mild compared to true fiery Thai-style dishes. Lots of fresh basil and cilantro add a fresh herbal scent. Serve with hot rice to soak up the delicious juices.

Ingredients

Asia
China
Guangdong Province
Dinner
Pescatarian

Ingredients

Method