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Wu-Tang Clams

Photo credits: Food & Wine Magazine

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 Wa-Tang Clan. Incorporating sesame oil, ginger, Chinese pork sausages and bok choy, this is the be-all, end-all of clam dishes.


1 tablespoon toasted sesame oil

3 scallions, thinly sliced

2 garlic cloves, minced

1 tablespoon finely chopped peeled fresh ginger

2 Chinese pork sausage links (3 ounces) or pork sausage, chopped

1 pound baby bok choy, leaves separated

1/4 cup Chinese cooking wine or dry sherry

48 to 60 littleneck clams, scrubbed (5 to 6 pounds)

1 stick chilled unsalted butter, cut into 8 pieces

2 tablespoons chopped cilantro

1 tablespoon fresh lemon juice

2 teaspoons soy sauce

2 teaspoons sambal oelek

Crusty bread, for serving


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


By: Richard Blais

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