Appetizers Recipes - Stir-fried Clams with Orange Recipe

Ingredients

• 1 kg/2 1/4lb fresh clams

• 15ml/1 tbsp sunflower oil

• 30ml/2 tbsp finely chopped garlic

• 4 shallots, finely chopped

• 105ml/7 tbsp vegetable or fish stock

• finely grated rind and juice of 1 orange

• a large handful of roughly chopped flat leaf parsley

• salt and ground block pepper

Serves 4

---

Method:

1. Wash and scrub the clams under cold running water. Check carefully and discard any that are open and do not close when tapped lightly with a knife or on the worktop.

2. Heat a wok over a high heat and add the sunflower oil. When hot, add the garlic, shallots and clams and stir-fry the mixture for 4-5 minutes.

3. Add the stock and orange rind and juice to the wok and season well. Cover and cook for 3-4 minutes, or until all the clams have opened. (Discard any unopened clams.)

4. Stir the chopped flat leaf parsley into the clams, then remove from the heat and serve immediately.

Note: Zesty orange juice combined with pungent garlic and shallots make surprisingly good partners for the sweet-tasting shellfish. Fresh, plump clams will release plenty of juices while they are cooking, so serve this tangy dish with a spoon, or with some crusty bread so you can mop up all the delicious sauce. You could also serve this with rice or noodles.

Cook's Tip: To avoid the risk of food poisoning, it is essential that the clams are live before cooking. Tap any open clams with the back of a knife. Any that do not close are dead and so must be discarded; and any that remain closed after cooking should also be thrown away immediately.