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
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This post first appeared on The Woks Of Life - A Culinary Genealogy, please read the originial post: here