Clams with Tomato, Basil and Garlic Soy Sauce

These Manila clams looked so good at the market today, I couldn't resist.  The girls are not fans, and Chris can take them or leave them, but I happen to love them.  So, here's a little treat for myself tonight.  

2 lbs Manila clams
1 tbsp grapeseed oil
1 clove garlic, chopped
2 tbsp light soy sauce
1 tbsp mirin
1 tsp sugar
1 cup chopped tomatoes
handful of fresh basil leaves
Soak the clams in cold water for about 20 minutes.  Drain.
Heat wok over high heat and add grapeseed oil and then garlic and stir until just fragrant.  Add the clams and the soy, mirin and sugar.  Toss until all the clams are open.  Add the tomatoes and basil and toss until the basil just wilts.  Discard any clams that do not open.
Serve immediately. 


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