Chile-spiced clams with basil and cilantro from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • L.Nightshade on January 04, 2015

    The addition of water was unnecessary as the clams produce juices, so even with the cornstarch, the sauce was thin and watery. I actually added some serrano chile along with the jalapeño, so at least it had a little more heat and dimension, but even so, serviceable, but nothing to write home about.

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