Would you like to provide anonymous information about your visits (via web cookies) to help us improve the website, tailor our content, and distribute relevant advertising campaigns?
Detailed information about how we store, use and process your information is available on our Privacy Policy.
Ginger -
2 inch piece of fresh root, peeled and grated
Palourde clams -
400g, shells washed
Smoky Bacon Lardons -
100g, or smoked bacon strips
Lychee rice wine -
2 tablespoons
Low sodium light soy sauce -
1 tablespoon
Cornflour -
1 tablespoon + 2 tablespoon of cold water
Toasted sesame oil -
1 tablespoon
Ground white pepper -
2 pinches
Coriander leaves and stems -
1 small bunch, whole
Steps
Prepare the ginger, peel and finely grate them.
Check the clams, rinse the shells, drain and tap each one on a board to make sure the shells close, this means the clams are live and fresh. Discard any that are permanently closed.
Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the ginger and cook stirring for a few seconds before adding in the clams. As the clams start to open add in the bacon lardons and cook for 1 minute and give it a good toss and cook stirring. Add in the lychee rice wine and cook stirring for a further 2 minutes until all the clams have opened up. Season with low sodium light soy sauce and mix in well. When all of the shells have opened, then thicken the sauce with some cornflour paste. Season with toasted sesame oil and ground white pepper.
Lastly toss in some coriander leaves and stem. Give it one last stir and serve it in a serving bowl. Serve immediately with rice and vegetables to share. (Do not eat any clams that are still closed after the cooking process).