Clams (Or Mussels) With Lime-Butter Sauce

• 2 tablespoons canola oil
• 1/4 cup onions, thinly sliced
• 1 tablespoon garlic, chopped
• 2 pounds clams, scrubbed and purged (or the same of mussels)
• 1/4 cup rice wine
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 4 Thai chiles, halved lengthwise (optional)
• 2 tablespoons unsalted butter
• 4 or 5 Thai basil leaves, coarsely chopped

1. In a large saucepan with a top, warm the oil over medium-high heat. Add the onion and garlic and saute for a couple of minutes. Add the clams, rice wine, lime juice, fish sauce, and chiles, if using. Cover and steam for a couple more minutes, until the clams have opened up. Add the butter and basil and stir. Try the sauce, adding more lime juice or fish sauce to taste. Serve immediately.

canola oil, onions, garlic, clams, rice wine, lime juice, fish sauce, chiles, unsalted butter, basil

Taken from food52.com/recipes/32797-clams-or-mussels-with-lime-butter-sauce (may not work)