Recipes
Photo by Nina Gallant
Ingredients
2 tablespoons canola or grapeseed oil
4 garlic cloves, thinly sliced
3 fresh green Thai bird chilies
2 ½ pounds manila clams, cleaned
½ cup dry white wine
2 shallots, thinly sliced
3 plums, medium dice
1 yellow bell pepper, medium dice
½ cup dried cranberries
2 scallions, thinly sliced in rings
½ cup macadamia nuts, toasted in hot dry pan on the stove
1½ cups English cucumber, striped, medium dice
2 tablespoons rice vinegar
1 heaping teaspoon julienned ginger
½ tablespoon unsalted butter
Cilantro sprigs to garnish
Kosher salt and freshly ground black pepper
Directions
1. In a wok over high heat, add the oil, sliced garlic and Thai bird chilies. Cook about 30 seconds until aromatic. Add the clams and toss them to coat. Allow to heat slightly and add the white wine. Cover, bring to a simmer, reduce the heat to medium-high and cook for 4-5 minutes or until the clams open.
2. Place the shallots around the edges near the wok’s higher-heat areas, and add the plum, peppers, cranberries and scallions. Toss to combine and allow the ingredients to heat up, about one minute. Then, add the macadamia nuts. Toss to combine. Check the seasoning and adjust if necessary.
3. Make the cucumber-ginger salsa: In a small bowl, combine the cucumber, rice vinegar and ginger in a small bowl. Season with salt and reserve.
4. Mount the clams with butter, tossing to combine and transfer to serving bowl.
5. Top with cucumber salsa and garnish with cilantro sprigs.
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