This easy recipe for wild leaves is adapted from Sunday Suppers At Lucques, by Suzanne Goin. Make it as a reward for a hard day's foraging
Ingredients
- 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
Method
- 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
Go for a soft, easy-going white Pinot Blanc from Alsace.