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: 2 tablespoons vegetable oil; 8 thin slices fresh ginger; 8 to 10 thin slices jalapeño chile; 1 teaspoon Asian sesame oil; 1 green onion, including green top, thinly sliced; 1 cup fresh Thai or Italian basil leaves; 1½ teaspoons cornstarch; ½ teaspoon sugar; ½ cup cilantro leaves; 1 tablespoon fish sauce, or to taste; 1 tablespoon fresh lime juice; 2 pounds small hard-shelled clams in their shells, scrubbed; ¾ cup water; ¾ teaspoon Chile sauce, homemade or purchased, or to taste

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

2 tablespoons vegetable oil
8 thin slices fresh ginger
8 to 10 thin

Method

Set a 14-inch wok or 5- to 6-quart pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. Add the ginger, chile, and green onion. Stir-

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chile-spiced Clams with Basil and Cilantro

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of