Spicy, savory, fragrant manila clams. They are tender and quick to cook. They belong to the littleneck species, only harvested at an earlier stage. Find them in Asian supermarkets or any fresh seafood markets.
Ingredients:
1 tablespoon of cooking oil
1 piece of ginger, sliced
2 garlic cloves
1 cup of rice wine
1 teaspoon of soy sauce
2 red chilies
1 pound of manila clams, rinsed and scrubbed
1/2 cup of fresh basil leaves
Directions:
Heat the cooking oil in a large pot over medium high heat. Once hot, add the ginger, garlic and chilies for about 30 seconds.
Add the rice wine and soy sauce and bring it to a boil.
Add the clams to the pot and cover.
Let it cook until most of the clams are opened in about 5 minutes.
Stir in basil and transfer the clams to a bowl. Serve immediately.
Spicy Basil Clams
Spicy, savory, fragrant manila clams.
They are tender and quick to cook. They belong to the littleneck species, only harvested at an earlier stage. Find them in Asian supermarkets or any fresh seafood markets.
Credit: cookboldfood.com
Ingredients
1 tablespoon of cooking oil
1 piece of ginger, minced
2 garlic cloves, minced
1 cup of rice wine
1 teaspoon of soy sauce
2 red chilies
1 pound of manila clams, rinsed and scrubbed
1/2 cup of fresh basil leaves
Directions
1. Heat the cooking oil in a large pot over medium high heat. Once hot, add the ginger, garlic and chilies for about 30 seconds.
2. Add the rice wine and soy sauce and bring it to a boil.
3. Add the clams to the pot and cover.
4. Let it cook until most of the clams are opened in about 5 minutes.
5. Stir in basil and transfer the clams to a bowl. Serve immediately.
Cook Bold Food 