Spicy Steamed Clams with Basil
I'm always on the search for a tasty recipe for clams or oysters. We go out to the canal often during the summer and the guys always dig clams. Here's a delicious way to serve them!
2 Tablespoons vegetable oil
8 garlic cloves, minced (yes, 8 cloves!!!)
1 serrano chili pepper, minced (leave all the seeds if you want it spicy!)
2/3 cup dry white wine
1 bottle/can clam juice
1 Tablespoon sugar
2 Tablespoons oyster sauce
4 small spicy andoille sausage links (precooked), cut into 1" chunks
1 teaspoon freshly ground black pepper
6 pounds littleneck clams in shells, scrubbed
1 - 2 cups fresh basil, chopped
Heat oil in a large pot (large enough to hold all the clams) over medium-high heat. Add garlic; saute for 1 minute or until golden. Add chile pepper; saute 10 seconds. Stir in wine and next 5 ingredients (through pepper). Bring to a boil. Add basil, then clams; cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with the sauce, along with some crusty bread for dipping.
2 Tablespoons vegetable oil
8 garlic cloves, minced (yes, 8 cloves!!!)
1 serrano chili pepper, minced (leave all the seeds if you want it spicy!)
2/3 cup dry white wine
1 bottle/can clam juice
1 Tablespoon sugar
2 Tablespoons oyster sauce
4 small spicy andoille sausage links (precooked), cut into 1" chunks
1 teaspoon freshly ground black pepper
6 pounds littleneck clams in shells, scrubbed
1 - 2 cups fresh basil, chopped
Heat oil in a large pot (large enough to hold all the clams) over medium-high heat. Add garlic; saute for 1 minute or until golden. Add chile pepper; saute 10 seconds. Stir in wine and next 5 ingredients (through pepper). Bring to a boil. Add basil, then clams; cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with the sauce, along with some crusty bread for dipping.
