Clams with Chives and Pea Shoots
- 2kg fresh clams, washed
- 1 tbsp oil
- 1 bunch of spring onions, sliced
- 4 thyme sprigs, leaves picked
- 200g peas
- 1 tbsp dry sherry
- 1 tbsp white wine vinegar
- 250ml veg stock
- 100g pea shoots or watercress
- 25g chives, chopped
- Heat the oil in a wok and toss in the spring onions, peas and thyme leaves. Stir-fry for 1 minute, then chuck in the clams, sherry, vinegar and stock. Steam - covered - for 4 mins or until all the shells are open. Discard any clams that stay shut!
- Uncover and add the pea shoots or watercress and the chives. Cook until just wilted, then serve with soy sauce.
15 mins
4 serving