Serves: 4

Directions:

1. Wash basil leaves and trim off the stem; slice chillies; mince the peeled garlic; clean the clams.
2. In a wok, pour in oil and then heat over with medium high heat, add and brown garlic, ginger and chilies, add in clam and all seasoning after clam is cooked.
3. Add basil leaves and stir well, put the lid on for 30 seconds and it is ready to serve.

Tips:
For fresh clams, shells should be tightly closed, with no chips or cracks present. Like all seafood, clams should smell of the ocean – briny and sweet, like seaweed and not off-putting or “fishy” in any way. To clean the clams, soak them in salty water; make sure the clams are completely submerged under the water. As the clams are soaking they will naturally spit out any salt, sand and ocean particles they have absorbed.