Lap Cheong And Rice Wine Clams

Cook time 15 minutes
Servings 2


1 kg clams (vongole), cleaned and soaked to purge any excess sand and grit

1 tbsp Extra Virgin Olive Oil

4 lup cheong sausage, sliced into 2cm rounds

2 cloves garlic, finely chopped

1 long red chilli, finely chopped

2 slices of jarred roasted capsicum, chopped

1 tbs. tomato paste

150ml rice wine

1 tbsp caster sugar

1/2 tsp white pepper

2 spring onions, thinly sliced

1 x 2 cm piece of ginger

4 small soft white bread rolls

Lap Cheong And Rice Wine Clams


Heat extra virgin olive oil in a large pot and add the sausage, garlic and chilli. Cook for 1-2 minute to soften and lightly caramelise then add capsicum and tomato paste. Deglaze with rice wine. Add the sugar, white pepper and bring to the boil. Reduce by 1/3 before adding the clams. Place the lid on and steam for 1-2 minutes or until the clams start to open. Sprinkling in the spring onions and ginger and toss one final time.

Serve in a large shallow platter with bread rolls on the side to mop up sauce.