Low-Sodium Steamed Manila Clams with Garlic and Basil

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Finely chop the onion and slice the Cheongyang chili pepper diagonally.
2. Slice the garlic into thin pieces and cut the dried red chili pepper into rounds.
3. Wash the clams several times under running water, soak them to remove grit, then drain.
4. Heat a pan and add olive oil. Stir-fry the garlic, dried red chili pepper, and onion to bring out the aroma, then turn the heat up to high and add the clams.
5. When the clams open, add the basil and white wine to remove any fishy smell.
6. Bring to a brief boil, then lower the heat to medium and add the low-sodium cheese, Cheongyang chili pepper, and black pepper for a spicy kick.