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Method:
Soak clams in water, adding 1 tablespoon
vinegar, to spew out sand. Blanch clams in boiling water over
low heat. Remove clams as soon as shells open; place in large
bowl. Smash garlic, slice chili pepper diagonally, add to clams.
Add seasonings, mix well, marinate for 2 hours or until sauce flavor
is absorbed. Stir in basil leaves and serve. Small clams
are fresh water clams. Do not overcook clams, otherwise, the
texture will be tough. When marinating, stir clams occasionally.
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