Hot Wok Clams

This Asian inspired entrée is full of flavor, just sauté clams and vegetables and then serve on top on rice in a radicchio cup. Can you say flavor, protein and healthy too?

Instructions

Coat the bottom of the wok or skillet with the sesame oil and quickly sauté thawed clams over high heat for 4 to 5 minutes tossing a few times until an internal temperature of 170 degrees is met. Remove clams from wok and set aside, leave juice in bottom of pan. Add remaining ingredients except for the radicchio and rice in the order listed and quickly stir fry for 3 to 4 minutes tossing several times. Veggies should still have a crunch to them, add back the clams and toss together for a brief minute. Spoon Hot Wok Clams into radicchio leaves with 2 tbsp. of rice and serve two for an appetizer or plate up on a platter for large party service.

Yield:
Fills: 6 to 8 Radicchio leaves

Ingredients

  • 2 lbs Sea Watch IQF Chopped Sea Clams
  • 1 Tbsp. Sesame Oil
  • 1 Tsp. Garlic, minced
  • 1 Tsp. Hot Chile Paste
  • 1 Tbsp. Fresh Ginger, grated
  • 1 Tsp. Soy Sauce
  • 1 Orange, juiced
  • ½ Cup Bok Choy, chopped
  • ½ Cup Purple Cabbage, chopped
  • ½ Cup Carrot, thin julienne
  • ½ Cup Red Bell Pepper, thin julienne
  • 2 Heads Radicchio, separated, cleaned and trimmed
  • 1 Pint Sticky Rice

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