Wu-Tang Clams

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.

  • Total Time:
  • Servings: 4 to 6


  • 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 this recipe

  1. 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.

  2. Add the cilantro, lemon juice, soy sauce and sambal to the 
pot and toss to combine. Serve immediately with crusty bread. 

Contributed By Photo John Kernick Published July 2017

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