By Chef John Ash
A Southeast Asian version of traditional steamed clams.
Difficulty Level Medium
2 tbs Natural vegetable oil
1/2 C Sliced onions
2 tsp Asian chile-garlic sauce
1/3 C Rice wine (sake)
2 tsp Palm or light brown sugar
3 lbs Cherry stone or manila clams
3 tbs Lime juice
1 tbs Fish sauce
2 tbs Butter
4 Generous Sprgs Thai Basil or cilantro
In a large stockpot add the oil and heat over medium-high heat. Add the onions and sauté for a couple of minutes. Stir in chile garlic sauce, wine, sugar and the clams. Cover and steam until the clams have opened up, about 4 minutes. Discard any unopened or cracked clams. Add the lime juice, fish sauce and butter, adjusting flavors to your own taste.
Serve immediately topped with basil or cilantro.