Stir-fried clams with purple sprouting broccoli - recipe


- Credit: Archant

Cook up a seasonal celebration with these stir-fried clams with purple sprouting broccoli

Ingredients (serves 4 as a starter or 2 as a main course with rice)

• 2 tbsp flavourless oil

• 3 cm piece fresh root ginger, finely chopped

• 3 garlic cloves, finely chopped

• 1 mild red chilli, thinly sliced

• 4 spring onions, sliced diagonally

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• 1 tbsp fermented black beans, rinsed and drained (or 1 tbsp black bean paste)

• 1kg live clams, scrubbed and any open or broken shells discarded

• 200g purple sprouting broccoli, cut into bite-sized pieces

• 3 tbsp shaoxing rice wine

• ½ tbsp honey

• 1 tsp soy sauce

• 2 tsp potato flour or cornflour

• 2 tbsp fresh coriander, roughly chopped


1 Heat the oil in a large wok and stir-fry the ginger, garlic and chilli for 30 seconds. Add the spring onions and black beans and stir-fry for 30 seconds.

2 Add the clams and broccoli to the wok and stir well, then pour the rice wine around the outside and put on the lid.

3 Let the mixture steam until the clams start to open, giving it the occasional shake (this will take around 3 - 4 minutes), then give it all a good stir.

4 Stir the honey, soy and flour into 2 tbsp of cold water until smooth, then add it to the wok and cook for 1 minute or until bubbling and thickened.

5 Scatter over the coriander and serve up immediately.

Find it in Hampshire

• Clams - Kerri’s Catch -

• Purple sprouting broccoli - Secretts Farm -

• Honey - Piper’s Honey -


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