Spicy Stir-Fried Thai Basil Clams

Instructions

1. Purge clams: Dissolve sea salt in the cold water. Add clams and let soak at least 1 hour at room temperature, or up to 20 hours in the refrigerator. Scrub shells well before cooking. Discard any clams with cracked shells or that won't close when tapped.
2. Make cornstarch slurry: Combine cornstarch and water in a small bowl. Set aside.
3. Heat the wok: Heat oil in a wok over medium-high. Add ginger slices and the white parts of the scallions; cook 30 seconds until fragrant.
4. Add clams: Increase heat to high. Add the clams. Once the wok comes back up to full heat, add the Shaoxing wine (or stock sub) and immediately cover. Reduce to medium and cook until about 75% of the clams have opened, 5–6 minutes depending on size.
5. Finish sauce: Uncover. Add garlic, Thai chilies, oyster sauce, and dark soy sauce; stir to combine. Pour in cornstarch slurry and stir to thicken the sauce.
6. Add aromatics: Add Thai basil and green scallion tops; stir-fry just until herbs are wilted. All clams should be open — discard any that haven't opened.
7. Serve immediately: A squeeze of lime over the top is optional but good. Serve with jasmine rice.