Clams with Chinese Sausage and Baby Bok Choy and Snap Pea Stir Fry
We took a field trip to the ABC Seafood Market on 65th and SE Powell. This small, busy market is filled to the brim with tanks. Tanks of swimming tilapia, crawling lobsters and crabs, even live abalone. The live manila clams were on sale for $2 per pound! Even at the regular price of $2.49 per pound it’s a steal. The people were very friendly, although we did have to do a little pointing and gesturing to get what we wanted. They also have a great selection of Asian vegetables and fresh herbs. We will definitely be back! Here is what I made with our catch:
Clams with Chinese Sausage
- 2 t. canola oil
- 3 links of Chinese sausage (it looks like a little skinny salami), sliced
- ¾ C. diced onion
- 1 C. white wine, divided
- 2 dried Thai chili peppers, chopped
- ¼ C. cilantro, chopped
In a Dutch oven or stockpot, heat the oil over medium heat. Add the sausage and onion and cook until the onions begin to soften, about 5 minutes. Add ½ C. of the wine. Cook and stir until the wine has evaporated. Add the chili and the rest of the wine. Bring it to a boil, add the clams, and cover the pot. Cook until the clams have opened, about 4-5 minutes. Sprinkle with the cilantro.
Baby Bok Choy and Snap Pea Stir Fry
Sesame oil can burn at high temperatures, but I love the flavor it gives to the veggies. I start with canola oil for the first few minutes of cooking, then add the sesame oil later to get the flavor I want.
- 2 t. canola oil
- 7-10 heads baby bok choy, cut in half lengthwise
- 2 C. sugar snap peas
- 2 t. sesame oil
- 2 t. soy sauce
- 2 t. sesame seeds
- 1 C. bean sprouts
- 1 clove garlic, minced
- Salt and pepper
In a wok or large skillet, heat the canola oil on medium high. Add the bok choy and snap peas. Toss and cook until the bok choy starts to wilt. About two minutes. Add the sesame oil, sesame seeds, and soy sauce. Toss to combine and cook for one minute. Add the bean sprouts and garlic, toss and cook for one minute. Season with salt and pepper.
