b'Basil-Garlic Braised Manila ClamsBRIAN POORServes 2 to 32 tablespoons unsalted butter2 tablespoons fresh garlic cloves, minced1 tablespoon whole shallots, minced1 teaspoon fresh thyme, whole leaves2 tablespoons (rounded) fresh basil, W-inch slice 2 tablespoons leeks, white part only, rinsed well and sliced; slices cut in half to make W-inch half-moons Pinch red chili flakes1 teaspoon freshly squeezed lemon juiceV cup clam juice, bottled 1 pound medium-sized Manila clams, scrubbed and rinsed8 or 9 strands lemon zest, for garnishPlace the butter in a saucepan with a tight-fitting lid over medium heat. When the butter has melted, add the minced garlic and shallots, fresh thyme, fresh basil, leeks and red chili flakes. Stir, and cook the mixture, uncovered, for about 1 to 1V minutes, stirring occasionally, until the garlic, shallots and leeks have softened and the basil and thyme have become fragrant.Add the lemon juice, clam juice and clams to the pan, and stir so the mixture is well coated. Leave the heat at medium and cover the clams with the lid. Cook for no more than 1 minute, then remove the lid.When live clams are cooked, they seldom open all at the same time, so have your serving bowl next to the stove. As the clams just begin to pop open, remove them from the pan one by one or in groups, as the case may be. Dont wait until they have all opened before removing them, as some will be overcooked and will have become dry and tough. Arrange the clams in the serving bowl. If you have 1 or 2 stubborn clams that appear to be refusing to open, continue to cook. They just have strong hinges. Be patient; they will give up. When all opened clams are in the bowl, pour the braising liquid over the clams and scatter the lemon zest over them to garnish. Serve with warm, crusty bread to dip in the wonderful broth.CHEF STELLINOS SUGGESTED WINE PAIRING:Durbanville Hills Sauvignon BlancRed & Gold Beet Salad (previous page)Belmondo Pinot Noir135'