Chile-spiced Clams with Basil and Cilantro

Preparation info
  • Makes


    servings as a main dish
    • Difficulty


Appears in

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.


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


  1. 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-