John Kernick
Active Time
Total Time
30 MIN
Serves : 4 to 6

Chef Richard Blais says he has an affinity for ’90s hip-hop, which is why he chose to name his Chinese-style clams after the Wu-Tang Clan. Incorporating sesame oil, ginger, Chinese pork sausages and bok choy, this is the be-all, end-all of clam dishes. Slideshow: More Clam Recipes

How to Make It

Step 1    

In a large, deep pot, heat the oil. Add the scallions, garlic and ginger and cook over moderately high heat for 1 minute. Add the sausage and bok choy and stir-fry for 2 minutes. Add the wine, scraping up any browned bits, then add the clams and butter. Cover and cook until the clams open, 5 to 7 minutes; discard any clams that don’t open.

Step 2    

Add the cilantro, lemon juice, soy sauce and sambal to the 
pot and toss to combine. Serve immediately with crusty bread. 

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1 gallon water jug