Steamed Clams with Thai Basil and Chiles

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 Tbsp. canola oil
4 garlic cloves, chopped
2 tsp. minced Thai chile
1/3 cup dry white wine
1 Tbsp. fish sauce
1 tsp. sugar
2 tsp. oyster sauce
1/2 tsp. freshly ground black pepper
3 pounds littleneck clams in shells, scrubbed
1 cup chopped fresh Thai basil

Instructions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and sauté for 1 minute or until golden. Add the chile, sauté about 10 seconds, then stir in the wine and the next 4 ingredients (through pepper). Bring the mixture to a boil and add the clams. Cover and cook for about 7 minutes or until the shells open. Add the basil, cover, and cook for 1 more minute. Remove the clams from the pan with a slotted spoon. Serve topped with the sauce.

Yields 4 appetizer servings. Serve with crusty French bread, as the sauce is excellent to sop your bread in.