Serves 2–4

This recipe includes four of the most commonly-used Thai flavoring ingredients — lemongrass, lime peel, ginger, and chilies. If you are a fan of one flavor more than another, don't be afraid to adjust the amounts.

Clams with Hot Basil

1 tablespoon vegetable oil

2 small dried red chili peppers, crushed

2 cloves garlic

2 pounds Manila clams, cleaned

4 teaspoons fish sauce

2 teaspoons sugar

1 bunch basil (Thai variety preferred), trimmed and julienned

  1. Heat the oil in a large skillet on high. Add the chili peppers, garlic, and clams. Stir the clams until they open, about 4 to 5 minutes. Discard any clams that remain closed.
  2. Add the fish sauce and sugar; stir until well combined.
  3. Add the basil and stir until it wilts.
  4. Serve immediately either as an appetizer or with rice as a main course.