Clams with pea shoots and wild garlic

Name: Clams with pea shoots and wild garlic
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
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

Easy
May 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.

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

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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

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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