Clams with Wild Garlic
Clams with Wild Garlic



  • 2 kg fresh clams in the shell, washed
  • 1 tbsp oil
  • 5 thyme sprigs, leaves picked
  • 1 bunch of sliced spring onions
  • 200g peas
  • 1 tbsp dry sherry
  • 1 tbsp rice wine vinegar
  • 250g veg stock
  • 100g pea shoots
  • 100g wild garlic leaves, roughly chopped
  • Heat the oil in a large wok. When hot, toss in the spring onions, thyme leaves and peas. Stir-fry for 1 minute, then add the sherry, stock, vinegar and clams. Cover and steam for 3 mins or until the shells have opened (discard any that remain shut).
  • Add the pea shoots and garlic leaves and cook until just wilted. Season with a pinch of salt and serve.
15 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box