1 lb (500 g) small clams
1 tbsp (15 mL) vegetable oil
1 medium shallot, chopped
1 tbsp (15 mL) thinly sliced ginger
2 cloves garlic, chopped
2 tbsp (30 mL) chopped Thai basil
2 tbsp (30 mL) Thai Kitchen®Spicy Thai Chili Sauce
1 tbsp (15 mL) Thai Kitchen®Premium Fish Sauce
1 cup (250 mL) clam broth (or reserve cooking water)
2 tsp (10 mL) cornstarch dissolved in 1 tablespoon water
Salt and freshly ground white pepper to taste
Fresh basil sprigs (optional)
PLACE clams into pot of rapidly boiling water. Remove clams as soon as they open up and plunge them into large bowl of cold water. (Reserve 1 cup of the cooking water as your broth if you do not have clam broth.) Drain and set aside.
HEAT oil in wok or heavy skillet on high heat. Add shallot, ginger and garlic; stir fry 1 to 2 minutes. Add basil, chili sauce and fish sauce; stir fry 2 minutes. Add broth; bring to boil. Add cornstarch mixture; cook until sauce thickens. Season to taste with salt and pepper. Add clams; toss lightly to coat. Place clams on a platter. Garnish with sprigs of fresh basil.