Clams with pea shoots and wild garlic

Clams with pea shoots and wild garlic
  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

A quick and easy clam recipe bursting with fresh summery flavours from peas, pea shoots and wild garlic.

You can learn how to forage for wild garlic here.

Nutrition: per serving

Calories
231kcals
Fat
7.4g (1.1g saturated)
Protein
27.4g
Carbohydrates
13.2g (3.8g sugar)
Salt
1.3g
Calories
231kcals
Fat
7.4g (1.1g saturated)
Protein
27.4g
Carbohydrates
13.2g (3.8g sugar)
Salt
1.3g

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.

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