Szechuan Pepper & Garlic Clams

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The East Made Easy

Difficulty

Heat Level

Blue pepperBlue pepperBlue pepper

Servings

2

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.)

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

  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.