Clams with Wild Garlic

Charmaine Lu -
  • 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