Rinse the clams and soak them in a large container of cold fresh water for at least 30 minutes, then drain.
Bring a large pot of water to boil and add the clams. Simmer clams for about 5 minutes until they open. Remove opened clams with slotted spoon.
Continue to boil any clams that haven't opened but discard if they remain closed even after additional minutes of boiling. Save the broth for making stock or discard.
Combine all the sauce ingredients and mix well.
In a large pan or wok, heat the oil over medium-high heat until very hot. Add the garlic and ginger and swirl them around in the oil for about 10 seconds or until they start to color on the edges.
Quickly add the sauce mixture and stir it in with the oil.
Toss in the Asian basil.
Add the clams and gently mix so that the sauce coats all the clams.
Remove from heat and serve immediately.
Boiling the clams in a separate pot of water helps to keep the finished dish free of any sand or grit that may not have been filtered out during the soaking process.We usually have the clams as appetizers but I like to eat mine over jasmine rice to soak up all the delicious sauce.
Ginger and Scotch Clams with Asian Basil - https://gingerandscotch.com/ginger-and-scotch-clams-asian-basil/