John Kernick
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 Wu-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
How to Make It
Step 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.
Step 2
Add the cilantro, lemon juice, soy sauce and sambal to the pot and toss to combine. Serve immediately with crusty bread.
