Spicy Clams with Basil | Club House

Ingredients

• 1 pound (500 g) small clams
• 1 tbsp (15 ml) vegetable oil
• 1 medium shallot, chopped
• 1 tbsp (15 ml) thinly sliced ginger
• 2 cloves garlic, chopped
• 2 tbsps (30 ml) chopped Thai basil
• 2 tbsps (30 ml) Spicy Thai Chili Dipping Sauce (thai kitch)
• 1 tbsp (15 ml) Fish Sauce (thai kitch)
• 1 cup (250 ml) clam broth (or reserve cooking water)
• 2 tsp (10 ml) cornstarch dissolved in 1 tablespoon water
• sea salt grinder (club house) To taste
• white pepper ground (mccormick ) To taste
• Fresh basil sprigs (optional) Optional