Spicy Wok Clams and Leeks

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 2 slices of bacon, finely diced
  • 4 cloves of garlic, sliced
  • 2 large leeks, white parts only, julienned, washed, rinsed, spun dry
  • 1 tablespoon sambal
  • 2 pounds small clams or cockles, purged in corn meal/water solution
  • 1 cup white wine
  • 1/4 cup crème fraiche
  • Canola oil
  • Kosher salt and freshly ground black pepper to taste
  • Crusty multi grain or whole wheat bread

 

Directions

In a wok over medium-high heat very lightly coated with oil, render the bacon. Pour off almost all the bacon fat and add garlic and leeks, saute until softened and season with salt and pepper. Add sambal and clams and deglaze with wine and cover. Cook until clams open, about 6-8 minutes. Add crème fraiche and stir into liquid. Serve with crusty bread in large bowls.

Drink Pairing 

Hopler Gewurztraminer 2003

Creamy on the palate with a long finish, this is a particularly great pairing with spicy Asian foods and seafood.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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