Recipes
Photo by WGBH
Ingredients
2 tablespoons canola oil
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons minced shallot
2 pounds little neck clams
1 green papaya, peeled and julienned
2 sweet red chilies, sliced
2 Thai bird chilies, finely sliced
1 medium tomato, julienned
1 tablespoons fish sauce
1/4 cup white wine
1 cup chicken stock
3 tablespoons butter
2 small limes, juiced
Salt and freshly ground black pepper
Crispy shallots for garnish
Directions
1. Heat a wok over high heat and add oil, ginger, garlic and shallot. Cook about 30 seconds until aromatic. Add the clams and toss them to coat. Allow to heat slightly and add papaya, chiles, tomato. Toss and cook a minute. Then add fish sauce, white wine and chicken stock. Cover and cook until clams open, about 4 to 5 minutes.
2. Add butter, stir, then add lime juice. Taste and adjust seasoning. Transfer clams with sauce to a serving bowl. Garnish with crispy shallots.
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