Clams with pea shoots and wild garlic
- June 2006
- Serves 4
- Ready in 15 minutes
A quick and easy clam recipe bursting with fresh summery flavours from peas, pea shoots and wild garlic.
- 7.4g (1.1g saturated)
- 13.2g (3.8g sugar)
- 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
- Wash the clams under cold running water, then discard any with broken or open shells. Set aside.
- 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.
- 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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