Wok-Fried Clams
Quality Ocean International
5 pounds New Zealand
cockles (littleneck clams)
3 tablespoons olive oil
1 green or red bell
pepper, thinly sliced
About 2 cups thinly
sliced broccoli or
French green beans
2 teaspoons soy sauce
1/2 cup dry white wine
or verjuice*
1 small red chile, seeded
and finely sliced
1 teaspoon grated
fresh ginger
2 garlic cloves, crushed
Freshly ground
black pepper
1 teaspoon cornstarch,
dissolved in a little
cold water
Rice or pasta, for serving
Scrub clams thoroughly.
Heat oil in a wok over high heat. Stir-fry clams until
the shells spring open. Remove from the wok, saving
4 tablespoons of juices from the wok.
Add vegetables to the wok and stir-fry until crisp-tender. Add soy sauce, wine, chile, ginger, garlic and
pepper. Return the reserved juices to the pan. Bring
to a boil and thicken with the cornstarch mixture.
Add the clams and stir to blend.
Serve on a bed of rice or pasta. Clams are naturally
salty, so there is no need to add salt. Makes 4 servings.
Verjuice is a sour juice made from unripe fruit such as grapes or
crab apples.
Steamed Prince Edward Island
Mussels in Garlic and Wine
North Coast Seafoods
Vegetable or olive oil
2 tablespoons
minced garlic
2 pounds North Coast
Seafoods* PEI mussels
1 cup Chardonnay
Juice of 1 lemon
1 tablespoon chopped
fresh parsley
1 tablespoon sliced
green onion
Salt and pepper
1/4 pound butter
Crusty bread, for serving
In a large sauté pan, heat enough oil over medium
heat to cover the bottom of the pan. Add garlic and
cook for about 3 minutes. Do not let it burn.
Increase the heat to high. Add mussels and wine
and cover the pan. Cook for 3-4 minutes, or until the
mussels have opened.
Add lemon juice, parsley, green onion, and salt
and pepper to taste. Cut butter into pieces, add to
the pan and toss until blended. Transfer to a
serving bowl.
Serve with crusty bread. Makes 2 servings.
Tip: This dish will serve 4 as an appetizer.
Brands may vary by region; substitute a similar product.
