|Olive oil||6 Tablespoon|
|Minced red onion||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Manila clams||2 1⁄2 Pound, scrubbed|
|Whole dried red chili||16|
|Sliced yellow onion||1 Cup (16 tbs) (Use About 1/2 Medium Size)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Lemongrass||1⁄2 Cup (8 tbs), sliced (Use About 3 Stalks)|
|Oyster sauce||2 Tablespoon|
|Chopped basil||2 Tablespoon|
|Black bean sauce/Thai sweet black bean sauce||1 Tablespoon|
|Thai fish sauce/Soy sauce||2 Teaspoon (Nam Pla)|
|Ground black pepper||2 Teaspoon|
|Basil sprigs||5 (For Garnish)|
HEAT THE OLIVE OIL in a saute pan or large, deep skillet.
Add the red onion and garlic and cook over medium-high heat, stirring, until lightly browned, 1 to 2 minutes.
Add the clams with the dried chiles and cook, stirring constantly, for 2 minutes.
Add the sliced onion, bell pepper, lemongrass, oyster sauce, chopped basil, black bean sauce, fish sauce, and black pepper.
Continue cooking, stirring constantly, until the clams have opened, 5 to 7 minutes longer.
Discard any clams that do not open.
Transfer the clams to a large platter or individual bowls, pour the sauce over them, and serve immediately, garnished with basil sprigs.