Chef Richard Blais says he has an affinity for ’90s hip-hop, which is why he chose to name his Chinese-style clams after the Wa-Tang Clan. Incorporating sesame oil, ginger, Chinese pork sausages and bok choy, this is the be-all, end-all of clam dishes.Slideshow:More Clam Recipes
1 tablespoon toasted sesame oil
3 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon finely chopped peeled fresh ginger
2 Chinese pork sausage links (3 ounces) or pork sausage, chopped
1 pound baby bok choy, leaves separated
1/4 cup Chinese cooking wine or dry sherry
48 to 60 littleneck clams, scrubbed (5 to 6 pounds)
1 stick chilled unsalted butter, cut into 8 pieces
2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
2 teaspoons soy sauce
2 teaspoons sambal oelek
Crusty bread, for serving
How to Make It
In a large, deep pot, heat the oil. Add the scallions, garlic and ginger and cook over moderately high heat for 1 minute. Add the sausage and bok choy and stir-fry for 2 minutes. Add the wine, scraping up any browned bits, then add the clams and butter. Cover and cook until the clams open, 5 to 7 minutes; discard any clams that don’t open.
Add the cilantro, lemon juice, soy sauce and sambal to the pot and toss to combine. Serve immediately with crusty bread.
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