Ingredients
- 800 g of clams
- 25g ginger
- 2 sprigs of spring onions (optional)
- 2 sprigs of Thai basil (optional)
- 1 teaspoon(s) of rice wine
-
salt
Preparation
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Disgorge the clams: place them in a bowl and cover them with around 50 cl of cold water with 1 tbsp. tablespoon of salt. Cover with a cloth and leave to rest for 2 hours.
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Peel and slice the ginger into very thin strips. Rinse the spring onion and slice it into matchsticks. Rinse the Thai basil and peel it.
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Bring 90 cl of water to the boil in a saucepan then add the clams.
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Cook them for 3 minutes until the shells open. Skim if necessary.
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At the end of cooking, add the ginger and rice wine. Turn off the heat, add the spring onions and Thai basil. Add salt to taste and serve immediately.
