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Clams in Chili-Cilantro Oil


60 ml (1/4 cup or 2 oz) any neutral vegetable oil like grapeseed or canola + more for cooking
a large handful of cilantro leaves, chopped
3 to 4 pieces small red Thai chillies, deseeded and thinly sliced
a pinch of salt
900 grams (2 pounds) farmed or wild clams
5 slices on one-inch long sliced fresh ginger
3 cloves garlic, chopped
1 shallot, chopped
250 ml (1 cup or 8 oz) Japanese sake or any dry white wine
250 ml (1 cup or 8 oz) water
1/2 teaspoon of shichimi togarashi (a 7-spice Japanese chilli powder)



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