Very lightly adapted from Charles Phan's The Slanted Door Cookbook. Key changes: for the heat-phobic child, I have left out the Thai chiles that Phan calls for. (If you have a pro-chile children, halve four Thai chiles and add them when the clams go in.) And although Phan calls for clams alone, I think this is every bit as good with mussels, which kids may favor (clams being tougher to chew). Also, while rice wine and Thai basil are obviously more Slanted Door in spirit, I have also made this with white wine and Italian basil. Reader, we ate it.

Share: