Clams With Pea Shoots Recipe | Food

Fish recipes Clams with pea shoots and wild garlic recipe

Email this page

Date Published:: 25/09/2007

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.

Serves 4
Ready in 15 minutes

Nutritional Information

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

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: How to make clams with pea shoots

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.