Clams and Pork with Basil – Sybaritica

Clams and Pork with Basil may sound like an odd combination to many folks, but the dish, enhanced with Garlic and Rice Wine makes a terrific appetizer.

• 1 lb small Clams
• ¼ lb. ground Pork;
• 1 small bunch Basil with large leaves torn in half;
• 1 tbsp. coarsely chopped Garlic;
• 1 tsp. coarsely ground Black Pepper;
• ½ tsp. Sugar;
• 1 tbsp. Soy Sauce;
• 2 tbsp. Rice Wine;
• ¼ cup Clam liquor or water.

• Heat a little oil in a pan over moderately high heat and saute the pork until cooked through, then drain off the excess fat leaving no more than a tablespoon or so.
• Stir the sugar, soy, black pepper and garlic into the fat remaining in the pan and cook just until the garlic is soft.
• Add the clams and the clam liquor (or water) and let steam until the clams are heated through (or properly cooked until the shells open if you are using fresh rather than frozen).
• Add the rice wine and the Basil leaves and cook, stirring very gently, just until the leaves have wilted. Serve immediately.