Steamed Pipis with Chilli, Garlic and Basil

• 500 g (1 lb 2 oz) pipis (vongole)
• 250

In a wok or large saucepan, add the pipis and chicken stock, cover and steam for about 5 minutes, or until the pipis open. (Discard any that do not open.) Strain the cooking liquid from the pipis and reserve for later use.

Return the wok to the heat, add the oil and gently fry the spring onions and garlic. Once softened, increase the heat and add the pipis, oyster sauce, fish sauce, sug