Szechuan Pepper & Garlic Clams
If you’ve ever wondered what adventure tastes like, this dish is it. Fresh clams, green onions and garlic, all swimming in a Szechaun pepper sauce until they burst with a flavor so big you’ll feel like you went to bed and woke up on a fishing boat in Thailand. (Feel free to use your hands.)
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Servings
2
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Heat Level
-
Prep Time
10 mins
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Cook Time
10 mins
Ingredients
- 2 lbs. (907 g) little neck clams
- 2 tbsp. canola oil
- 4 shallots, finely diced
- 4 cloves garlic, minced
- 1 bunch green onions, sliced
- 1/2 cup (125 mL) dry white wine
- 1 sachet (3.7 FL. OZ./110 mL) Blue Dragon Szechuan Pepper Stir Fry Sauce
- 1/4 cup fresh chopped parsley
- Jasmine rice
Instructions
- Scrub clams. Discard any clams with cracked shells and that do not close when tapped.
- Heat oil in a wok or large sauté pan and set over high heat. Add shallots and garlic and stir-fry for 2 minutes or until fragrant.
- Add green onions and sauté for 3 minutes.
- Pour in wine and Blue Dragon Szechuan Pepper Stir Fry Sauce.
- Add little neck clams. Cover and cook clams for 6 to 8 minutes or until clams are fully open. Stir in parsley. Discard any clams that do not open.
- Serve over Jasmine rice.
Recipe calls for
