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2 tablespoons canola oil
¼ cup onions, thinly sliced
1 tablespoon garlic, chopped
2 pounds clams or mussels, scrubbed
¼ cup rice wine
3 tablespoons lime juice
1 tablespoon fish sauce
4 Thai chilies, halved lengthwise, or to taste (optional)
2 tablespoons unsalted butter
4 or 5 Thai basil leaves, coarsely chopped (Italian basil works well too)
In a large saucepan with a lid, first warm the oil over medium-high heat. Add the onion and garlic and sauté for a couple of minutes. Add the clams, rice wine, lime juice, fish sauce, and chilies, if using. Cover and steam for 5 to 7 minutes, until the clams have opened up. Discard any that do not open. Add the butter and basil and stir. Try the sauce, and adjust with more lime juice or fish sauce to taste. Serve immediately.