Who's Cooking: Rui Yang

The third-year PhD candidate in chemistry at Stony Brook University lives in Lake Grove.

Spicy Clams

Rui serves these clams as an appetizer with drinks, or as part of a larger meal with rice, vegetables, meat and/or soup.

2½ tablespoons olive oil

One 4-inch piece fresh ginger, peeled and thinly sliced

3 garlic cloves, peeled and thinly sliced

1 pound small fresh clams, scrubbed

1 tablespoon rice wine

2 scallions, white and light green parts separated from dark green parts, chopped

1½ teaspoons sugar

¼ teaspoon salt

1½ teaspoons soy sauce

1 mildly spicy green pepper, such as Serrano, seeded and finely chopped

1. Heat oil in a large pot over medium heat. Add ginger and garlic and cook until fragrant and just starting to color, 30 seconds to 1 minute.

2. Add clams, white and light green parts of scallions, pepper and wine to pot. Cook, stirring until all clams have opened. Stir in sugar, salt and soy sauce until well distributed. Sprinkle with scallion greens and serve immediately.

Makes 2 to 3 servings