Spicy Thai style stir fry with Hand Shucked Clams and fresh vegetables in fresh lettuce leaves topped with toasted peanuts and fresh basil
Heat oil in a wide pan and sauté garlic for one minute. Add bean sprouts, mushrooms, carrots and cabbage then stir and cover.
Cook over medium-low heat for 10-15 minutes or until veggies are soft, stirring occasionally.
Combine clams, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and clam juice in a separate bowl while veggies cook.
Add clams to the veggie mix and cook until moisture is mostly evaporated.
Serve in lettuce leafs with a garnish of basil and peanuts and a side of soy sauce.
Yield: 4 Servings