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

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

Asia
China
Guangdong Province
Dinner
Pescatarian

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-