Clams with Hot Basil
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.
Handle the clams in the same manner you do mussels — rinse them, debeard them, and discard any that are open before you cook them.