Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Clams with pea shoots and wild garlic recipe

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Ready in 15 minutes

2kg fresh clams, in their shells
1 tbsp vegetable oil
1 bunch spring onions, trimmed and sliced
Leaves from 4-5 fresh thyme sprigs
200g fresh or frozen garden peas, thawed if frozen
1 tbsp shaoxing rice wine or dry sherry
1 tbsp rice vinegar (white wine vinegar would be fine)
250ml fresh vegetable stock, hot
Handful (about 100g) snow pea shoots or watercress, washed and thoroughly drained
Handful (about 100g) wild garlic leaves (or 25g garlic chives/kow choi, from oriental supermarkets, or fresh chives), trimmed and roughly chopped

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1. Wash the clams under cold running water, then discard any with broken or open shells. Set aside.
2. Heat the oil in a wok or large saucepan. As soon as it is hot, add the spring onions, thyme and garden peas. Stir-fry for 1 minute, then add the clams, wine or sherry, vinegar and stock. Cover and steam for 3-4 minutes, or until all the shells open. Discard any that stay shut.
3. Uncover, add the pea shoots or watercress and garlic leaves or chives and cook until just wilted. Check the seasoning – you could add a dash of soy or pinch of salt – and serve.

Nutritional info

Per serving: 231kcals, 7.4g fat (1.1g saturated), 27.4g protein, 13.2g carbs, 3.8g sugar, 1.3g salt

Wine Recommendation

Wine note: Go for a soft, easy-going white Pinot Blanc from Alsace.

Clams with pea shoots and wild garlic recipe

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doedoe | April 2

love the look of the clam recipe! I bought my first wild garlic in our farmers market yesterday, will see if rex goldsmith the chelsea fishmonger has some clams.... Thank you

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