Taiwanese style Clams with Basil | How to Make | Quick and Easy Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

Start with about 3 pounds of vanilla clams. If prepping a day early, purge them with water and salt. If same-day, scrub under cold running water until the water is clear.

Grate 6 cloves of garlic and peel ginger with a spoon, then grate about 1 tablespoon of ginger.

Thinly slice 1 fresno chili.

Clean 4 stalks of green onions by slicing off the root and peeling any slimy parts. Slice the green onions thinly.

Drain the clams and get ready to cook.

Heat about 2 tablespoons of neutral oil in a deep pan until hot.

Add the sliced fresno chili, 6 cloves of grated garlic, and 1 tablespoon of grated ginger to the hot oil and sauté briefly.

Toss in the clams into the pan with the aromatics.

Add 1 tablespoon of rice wine, 2 teaspoons of soy sauce, 2 teaspoons of oyster sauce, 2 tablespoons of water, and 2 teaspoons of sesame oil. Cover the pan and let them steam.

Once half of the clams are open, add the sliced green onions to the pan.

When the clams are fully cooked, add the basil (the creator used Thai basil).

Cover and let them steam for a few more seconds before plating the clams.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens