Asian style clams

So my boyfriend doesn't like clams. Not in any shape or form. I actually do... I even started liking oysters a few years ago.

Of course this means that as soon as my bf isn't coming home for diner, I make myself a huge pan of clams. This super quick and tasty dish is enough for 2 or even 3 with some side dishes, but I went a little over board and ate the whole thing myself. And I'm not even feeling guilty.

Ingredients:

• 1 kg clams (choose whichever kind you like, you can also use mussels) • 1 red chili pepper • 5 garlic cloves • thumbsize piece of ginger • 3 tbsp sake • 3 tbsp light soy sauce • black pepper • optional: 2 tsp MSG (if you don't have MSG, add salt to taste) • bamboo shoots or a vegetable you like • spring onions • 1 tbsp sugar •

1. Put your garlic, chili and ginger in a kitchen machine and chop finely. You could do this by hand, but it's OK to be lazy sometimes.

2. Put the clams is a dry pan with a lid on high heat and steam in it's own liquid. Once they're all open, turn off the heat.

3. Get a large wok and heat up some oil. Fry your garlic, chili and ginger in the oil. Add the clams and bamboo, but don't add too much of the clam juices (no pun intended). Throw in the sake and soy (and MSG) with the sugar. Stir fry for a few minutes.

4. Finally add the spring onion and stir one last time. Don't overcook the clams. You don't want them to get chewy.

Serve over white rice. Eat the clams by sucking them out of the shell and chase with a scoop of rice. For some extra kick, serve with Thai seafood sauce.

Enjoy!