Thai Basil Clams

A quick and delicious recipe that can be made in less than 30 mins! One of my favorite recipes from my momma. This is a Southeast Asian twist on Chinese stir fried clams. Another popular version is with a black bean sauce (recipe coming soon)!

Recipe Courtesy Of: My Momma

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Ingredients

5 lbs Manila clams

2 cups of Thai basil, leaves only

1 whole head of garlic, sliced

3 jalapeños, sliced

2 tbsp oyster sauce

2 tbsp of fish sauce

1 tbsp of chicken bouillon powder

1 tsp of sugar

1 1/2 tbsp of tapioca starch

2 cups of water

Half a cup of vegetable oil

cornstarch

1. Soak clams with water and a little cornstarch in a large bowl for 5 minutes. Rinse well. Soak in cold water until ready to cook.

2. Prepare your sauce with 2 cups of water. Mix in oyster sauce, tapioca starch, sugar, MSG, fish sauce, and chicken bouillon powder, stirring well until starch is dissolved.

3. In a large wok, boil the clams for 3-4 minutes. Drain and remove clams one by one, once they're about about three-quarters opened. Set aside.

4. Discard water from wok and heat up vegetable oil. Add sliced garlic and jalapeños. Sautée for 30 seconds.

5. Add clams back in, with sauce. Sautée for another minute, making sure the clams are coated well.

6. Lastly, stir in the Thai basil until wilted. Transfer the clams to a deep dish and serve.