Basil clams

Ingredients

2 lbs of live clams soaked in cold water

3 tbsp of peanut oil

3 sliced shallots

3 minced garlic cloves

3 green chili peppers

1 tbsp of chili sauce (optional)

1 tbsp of fish sauce

8 washed fresh basil leaves

2 minced red chili peppers to decorate

Preparation


Scrub the clams in the soaking water with a brush and the rinse them under a stream of cold water. Strain them and discard the ones that don't shut when touching them.


Cut the fresh green peppers (seedless) in three diagonal pieces each. Then, heat the oil at medium flame in the wok and saut? the shallot, minced garlic and green pepper for 1 minute.


Add the chili sauce and clams and increase the flame; continue cooking for 4 minutes, until the clams open, stirring every now and then with a wooden spoon.


Remove it from the flame and discard the clams that are still shut. Heat an earthenware dish on a burner or the oven or microwave oven.


Meanwhile, add the fish sauce and basil leaves, you should set aside the others to decorate.
Place the clams inside the dish and spread the minced red chili and the rest of the basil leaves.


Serve with white rice or fried Thai rice.