Wu-Tang  Clams

Ingredients:

• 1 tablespoon toasted sesame oil

• 3 scallions, thinly sliced

• 2 garlic cloves, minced

• 1 tablespoon finely chopped peeled fresh ginger

• 2 Chinese pork sausage links (3 ounces) or pork sausage, chopped

• 1 pound baby bok choy, leaves separated

• 1/4 cup Chinese cooking wine or dry sherry

• 48 to 60 littleneck clams, scrubbed (5 to 6 pounds)

• 1 stick chilled unsalted butter, cut into eight pieces

• 2 tablespoons chopped cilantro

• 1 tablespoon fresh lemon juice

• 2 teaspoons soy sauce

• 2 teaspoons Sambal Oelek

• Crusty bread for serving

Directions:

• In a large, deep pot, heat the oil. 

• Add the scallions, garlic and ginger and cook over moderately high heat for 1 minute. 

• Add the sausage and bok choy and stir-fry for 2 minutes. 

• Add the wine, scraping up any browned bits, then add the clams and butter. 

• Cover and cook until the clams open, 5 to 7 minutes; discard any clams that don’t open.

• Add the cilantro, lemon juice, soy sauce, and sambal to the pot and toss to combine. 

• Serve immediately with crusty bread.