Asian Clams and Baby Peas
Ingredients:
- 2 1 lb. bags of Sea Watch IQF Chopped Surf Clams
- 6 cups long grain and wild rice, cooked
- 2 lbs. baby peas, frozen and thawed
- 9 tbsp. soy sauce
- 6 tbsp. seasoned rice vinegar
- 6 tbsp. vegetable oil
- 6 cloves garlic, minced
- 3 tbsp. fresh ginger, peeled and grated
- 3 tbsp. mild molasses
- 1 tsp. crushed red pepper
- rosemary for garnish
Method:
- In a large skillet, heat vegetable oil and garlic until hot.
- Add clams and peas.
- Sauté for 2-4 minutes.
- Transfer clam mixture to a bowl.
- In same skillet, sauté peppers in soy sauce, ginger and molasses.
- Reduce heat and stir in clam mixture.
- Simmer for 5-8 minutes.
- Spoon over rice.
- Garnish with rosemary.
Yield: 12 servings
