2 tbsp. oil
2 tbsp. chopped garlic (about 6-8 cloves)
1 medium shallot, finely chopped
2 jalapeños or Fresno chiles, seeded and sliced
2 lbs. Manila clams, well scrubbed or mussels (scrubbed and debearded)
1/2 cup water
1 tbsp. fish sauce
1/2 tsp. sugar
3-4 cups Thai basil leaves (ok to substitute with regular sweet basil)
1. Heat the oil in a wok or large saute pan. Add the garlic, shallots and fresh chiles and stir-fry for 10-15 seconds or until fragrant.
2. Add the clams or mussels and 1/2 cup of water. Bring up to heat, stir, cover and cook 1-2 minutes or until they have opened.
3. Add the fish sauce and sugar and stir to combine. Add the basil, turn off the heat and stir well.
4. Serve with steamed white jasmine rice.