Stir-Fried Clams with Chili Paste & Basil

Ingredients

• 500g clams
• 1 tbsp roasted chili paste
• curry/fresh chili
• garlic
• sweet basil
• oyster sauce, light soy, sugar

Method

• Soak clams in salted water to purge sand; rinse
• Fry garlic and chili; add chili paste until fragrant
• Add clams, season with oyster sauce, soy and sugar; stir until clams open
• Add basil, toss quickly, turn off heat and serve

How to Choose

Choose fresh clams with shells closed (or that close when tapped a sign they're alive) and no bad smell · fragrant fresh basil.

Chef's Secret

Secret: soak clams in salt water for 30 minutes to purge sand for clean, grit-free meat; stir-fry hot and fast clams are done the moment they open; overcooking shrinks and toughens them.

Fresh clams + chili paste + basil full set at Fresh Market Online.