Szechuan Pepper & Garlic Clams

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The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

20 mins

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.)


  • 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


  1. Scrub clams. Discard any clams with cracked shells and that do not close when tapped.
  2. Heat oil in a wok or large sauté pan set over high heat. Add shallots and garlic and stir-fry for 2 minutes or until fragrant.
  3. Add green onions and sauté for 3 minutes.
  4. Pour in wine and Blue Dragon Szechuan Pepper Stir Fry Sauce.
  5. 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.
  6. Serve over Jasmine rice.