Spicy Stir-fried Thai Basil Clams by: Sarah 0 Comments Jump to Recipe Posted:7/21/2022Updated:7/21/2022 This recipe for spicy Thai basil clams is a tasty take on stir-fried clams that’s great with a cold beer.You can use littlenecks or cherrystone clams here, and we have a great method for purging them to make sure you end up with a really clean, fresh-tasting dish!  A Long Journey to Clam Appreciation  (If you want to get straight to the nitty gritty of this recipe, skip down to the next section.If you’re open to a little storytime, keep reading!)  There was a time when the idea of me posting a seafood recipe would’ve been laughable—bordering on absurd.  Here’s a somewhat shocking fact about me, Sarah Leung, food blogger, recipe developer, and self-professed lover of all things food: I HATED seafood when I was growing up.  I didn’t touch sushi.

Shied away from the tiny dried shrimp in my bowl of wonton soup or plate of sticky rice.Could barely handle the smell when walking past an open air seafood market in Chinatown.  Anytime a delicious Cantonese Steamed Fish was on the dinner table? Blech…too many bones.I just spooned the oily sauce onto my rice and ignored the main event.  Seaweed? My mom and grandmother insisted that it was good for my hair, but it tasted like I was eating old barnacles.

Clams or oysters? YOU MEAN OCEANIC RUBBER BANDS?? NO.  My aversion to the fruits of the sea was apparent even before I

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