Steamed Clams With Thai Basil And Chiles

• 1 tablespoon canola oil
• 4 garlic cloves, chopped
• 2 teaspoons minced serrano chilies
• 1/3 cup dry white wine
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 teaspoons oyster sauce
• 1/2 teaspoon fresh ground black pepper
• 3 lbs littleneck clams, in shells scrubbed
• 1 cup chopped fresh Thai basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute for 1 minute or until golden.
2. Add chile; saute 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
3. Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
4. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.

canola oil, garlic, serrano chilies, white wine, fish sauce, sugar, oyster sauce, fresh ground black pepper, littleneck clams, fresh thai basil

Taken from www.food.com/recipe/steamed-clams-with-thai-basil-and-chiles-331308 (may not work)