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Spicy Stir-Fried Thai Basil Clams
Ingredients
  • 3 pounds littleneck or cherrystone clams
  • (about 50 small clams)
  • ½ gallon cold water
  • 4 ½ tablespoons sea salt
  • 2 tablespoons oil (any neutral oil)
  • 2 slices ginger
  • 2 scallions (cut on an angle into 2-inch/5cm lengths, white and green parts separated)
  • 2 tablespoons Shaoxing wine
  • 2 teaspoons cornstarch (mixed with 1 tablespoon/15ml water)
  • 4 cloves garlic (roughly chopped)
  • 2 Thai red chilies (chopped)
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 cup Thai basil
  • fresh lime juice (optional)
Steps
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