I don't have to tell you that steamed clams in garlic and butter sauce is so good, do I? I am a seafood lover, so anything that has to do with shellfish or from the sea, gets me drooling. Although, I have no stomach for eels, even though they live in water.
Let's move on to the recipe for making Steamed Clams in Garlic and Butter Sauce, shall we? It is so simple that you might want to add other ingredients, but don't. If you want to know how to pick out clams, read my post Steamed Clams with Sweet Red Pepper Recipe to find out.
3 lbs of clams - find the closed clams for they are still alive. The clams that do not close on the touch are already dead and should not be bought, or eaten. Also three pounds of clams sound like a lot but the shells are very heavy - so that would make up most of the weight.
4 stalks of Thai or Vietnamese Basil chopped into fine pieces.
1/ 8 tsp salt
1/4 tsp black pepper
1/4 tsp sugar
1 tablespoon of mince garlic
3 tablespoons of butter (1 tablespoon per pound of clams)
Preparation: Heat a wok or a large pan with the butter. Drop in the minced garlic and move them around until tan. Now slowly drop in the clams, season with sugar, salt and pepper. Close the pan lid and wait until the clams open. Garnish with the minced basil and cover the lid for a minute. Mixed the entire pan of clams, and basil. Enjoy!