About the recipe

A quick simple tasty recipe with fresh clams.

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).

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