Clams tossed with coriander pesto and chilli oil

Name: Clams tossed with coriander pesto and chilli oil
Cuisine: Australian
Ingredients: 3 green onions/scallions, finely sliced; 3 green onions/scallions, finely sliced; 1 cup coriander/cilantro/Chinese parsley leaves; 1 cup snow pea sprouts, trimmed; 1 cup coriander/cilantro/Chinese parsley leaves; 1 cup coriander/cilantro/Chinese parsley leaves; 2 kg/4½ lb clams, scrubbed and soaked in cold water (see Note); 4 teaspoons Coriander Peanut Pesto; 100 g/3½ oz somen noodles, cooked and drained; 1 teaspoon chilli oil; 40 ml/1¼ fl oz fish sauce; 2 kg/4½ lb clams, scrubbed and soaked in cold water (see Note); 400 ml/12½ fl oz Fish Stock or water; ½ cup Chinese Shaoxing rice wine; 1 large red Chinese or Dutch chilli, finely sliced; 400 ml/12½ fl oz Fish Stock or water; 2 cloves garlic, minced; 1 large red Chinese or Dutch chilli, finely sliced; 20 ml/¾ fl oz peanut oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz peanut oil
2 cloves garlic, minced

Oceania
Europe
Australia
Italy
Fish course
Pescatarian
Mediterranean

Method

Heat peanut oil in a large, heavy-based pot over medium heat. Fry garlic and chilli for a few seconds until fragrant. Add stock, rice wine and fish sauce. Cover and bring to the boil. Add clams, cover and bring back to the boil.
Reduce heat to a simmer and cook for 5-6 minutes or until clams open. Taste and, if necessary, adjust seasoning. Remove from heat and