Three-Cup Clams with Thai Basil and Sesame Oil

⏱ 25 min · Serves 2

Taiwan's beloved sanbeiji treatment — toasted sesame oil, rice wine and soy in equal measure — thrown at a wok of clams that pop open into the sauce. Ginger, garlic and charred chilli do the heavy lifting, and a fistful of Thai basil goes in at the last second so it wilts rather than cooks. Ten minutes, one pan, and a broth so good you'll want bread or rice to chase it.

Per serving: 505 kcal · 32.0g protein · 18.0g carbs · 30.0g fat

Ingredients

• 1 kg live clams (palourde or littleneck), purged in salted water for 30 mins
• 3 tbsp toasted sesame oil
• 6 garlic cloves, peeled and lightly smashed
• 1 thumb ginger (30g), peeled and thinly sliced into coins
• 2 dried red chillies, snipped in half
• 3 spring onions, cut into 4cm lengths, whites and greens separated
• 4 tbsp Shaoxing rice wine
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tsp caster sugar
• 1 large handful Thai basil leaves (about 25g), stems picked off
• Steamed jasmine rice, to serve

Method

1. Purge the clams: sit them in a bowl of cold salted water for 30 minutes, then lift them out (don't pour) and rinse. Discard any that stay open when tapped.
2. Heat the sesame oil in a wok or wide lidded pan over medium heat — keep it moderate, as toasted sesame oil scorches easily. Add the ginger coins and fry gently for 2 minutes until the edges curl and turn golden.
3. Add the garlic, dried chillies and spring onion whites. Fry another 1–2 minutes until the garlic is pale gold and the kitchen smells fantastic.
4. Turn the heat to high. Tip in the clams and toss for 30 seconds to coat in the aromatic oil.
5. Pour in the Shaoxing wine, both soys and the sugar. It will hiss hard. Clamp on the lid and steam for 4–6 minutes, shaking the pan once or twice, until the clams have opened.
6. Remove the lid, discard any clams that stubbornly refuse to open, and let the sauce bubble hard for 1 minute to gloss and reduce slightly.
7. Kill the heat. Throw in the Thai basil and spring onion greens and toss twice — the residual heat should just wilt the leaves. Serve immediately with jasmine rice and spoons for the broth.