1 tablespoon vegetable oil

2 small dried red chili peppers, crushed

2 cloves garlic

2 pounds Manila clams, cleaned

4 teaspoons fish sauce

2 teaspoons sugar

1 bunch basil (Thai variety preferred), trimmed and julienned

• Heat the oil in a large skillet on high. Add the chili peppers, garlic, and clams. Stir the clams until they open, about 4 to 5 minutes. Discard any clams that remain closed.

• Add the fish sauce and sugar; stir until well combined.

• Add the basil and stir until it wilts.

• Serve immediately either as an appetizer or with rice as a main course.