Spicy Clams With Kale Over Rice

 

I was hoping for cockles. I love cockles, but they didn’t have any at H Mart (it’s the only place I know that even carries them), so I substituted with little neck clams. This is a very loose adaptation of a Malaysian recipe for cockles.

• 1 tblsp cooking wine
• 1 tblsp fish sauce
• 1 tblsp bird’s eye chili hot sauce
• 1 tblsp sesame oil
• 1 tblsp sugar
• 1 tsp chopped garlic
• 1 cup chopped kale
• 2 tblsp water
• 1 tblsp salt
• 2 lbs little neck clams
• 1 cup hot cooked basmati rice (that’s the only rice I buy)
• 1 tblsp toasted sesame seeds

1. In a small bowl, mix cooking wine, fish sauce, hot sauce, sesame oil, sugar, and garlic. Set aside.
2. Put the kale and water In a large pan and sprinkle with salt. Heat on low heat until cooked and the water has evaporated.
3. Lay the clams on top and cover. Heat over low heat until the clams have opened.
4. Pour the sauce over the clams and kale. Cover and let cook on low heat for a couple of minutes.
5. Serve over hot cooked rice. Sprinkle with toasted sesame seeds on top.