Stir Fried Taiwanese Clams
Serves 4 as an appetizer
2 pounds littleneck clams, scrubbed
2 small red bell peppers, seeded and cut into slivers
2 tsp fresh basil, chopped
2 Tbsp soy sauce
3 Tbsp dry white wine
2 cloves garlic, minced
1 tsp pure sesame oil
3 Tbsp vegetable oil
Mix together the peppers, basil, soy sauce, wine, garlic, and sesame oil in a small bowl. Set aside.
Heat the vegetable oil, in a wok or large frying pan over high heat. Add in the clams and fold in the vegetable and seasoning mix. Reduce heat to low.
Cover and simmer for about 5 minutes, or until clams open. Discard any clams that do not open and serve while nice and hot.
Adapted from The New York Times Seafood Cookbook recipe by Sun Man Doo