Thai Clam Pot Variation

• 10 garlic cloves
• 8 scallions, cut into 2-inch lengths then lengthwise in half
• 1 teaspoon red pepper flakes
• 13 cup rice wine (mirin)
• 13 cup champagne or 13 cup white wine
• 3 tablespoons soy sauce
• 1 cup water
• 3 -4 lbs littleneck clams, well washed and drained
• 1 cup fresh basil leaf, cut into thin strips
• 2 tablespoons fish sauce

1. Heat a heavy pot (or Wok) over a high heat until hot.
2. Add 2 Tablespoons peanut oil.
3. Swirl oil until very hot but not smoking.
4. Add the garlic, scallions, and red pepper flakes.
5. Stir for about 15 seconds.
6. Standing back, add the wine mixture, cover, and bring to a boil.
7. Add the clams, cover, and return the liquid to a boil.
8. Immediately reduce the heat to medium and cook until the clams have just opened, 7 to 8 minutes, shaking the pot 3 or 4 times to ensure that the clams cook evenly.
9. Add the basil and stir it thoroughly into the liquid.
10. Cover and cook for 30 to 45 seconds.
11. Add the fish sauce and stir thoroughly.
12. Serve immediately over rice noodles (Soba) or white rice.

garlic, scallions, red pepper, rice wine, champagne, soy sauce, water, fresh basil leaf, fish sauce

Taken from www.food.com/recipe/thai-clam-pot-variation-355163 (may not work)