Lap Cheong And Rice Wine Clams
Cook Time 15 minutes
Servings 2
Ingredients
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
Method
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.