Wu-Tang Clams

Wu-Tang Clams is our ode to Shaolin style. Built around BC manila clams, Chinese sausage, bok choy, ginger, and our Shaolin Sauce of tamari, sambal, and yuzu. Wu-Tang Clan honored the East, and we honored Wu-Tang. This clam boil bucket sits comfortably somewhere between a hawker stall and your kitchen.

What’s in the bucket

Built on manila clams with the spice and depth of a Chinese sausage stir-fry. Every Wu-Tang Clams bucket includes:

• Manila clams
• Chinese sausage
• Bok choy
• Butter
• Ginger
• Garlic
• Red chili peppers
• Cilantro
• Shaolin Sauce (tamari, sambal, yuzu)
• Baguette

Where the name comes from

Wu-Tang Clan built their early sound on kung fu cinema, Shaolin philosophy, and the East Asian flavor canon. They borrowed deliberately and respectfully and built something new. We tried to do the same here. This bucket is not a parody. It’s a tip of the hat from one set of fans who have cooked too many clam recipes that played it safe.

Who it’s for

For the cook who wants seafood with a kick. For the dinner where you’ve got chopsticks within reach and a bottle of cold rice wine in the fridge. For the kid who grew up listening to Wu-Tang and the parent who grew up cooking real Cantonese sausage. The bucket meets in the middle.

Local sourcing

Manila clams come from BC waters. The Chinese sausage is the real thing, not a North American substitute. Tamari, sambal, and yuzu in the Shaolin Sauce are sourced for actual flavor depth, not for the label. The sauce was tested on staff for weeks before it earned its spot in the bucket.

Why locals order it

Wu-Tang Clams is the bucket people don’t expect. Most of our customers come in for the West Coast classics. This clam boil bucket widens the room. Ten to twelve minutes from cold pot to a table that smells like a great Chinatown alley dinner. Bok choy stays crisp. Clams open in a wash of ginger and chili. The bread does the rest.

If you’re planning a wedding, reunion, or larger event, our catering team can build an Asian-inspired clams course at scale. Get in touch through wanderingmollusk.com/services.

What to drink with it

This bucket has heat, citrus, and umami pulling in different directions. We suggest a Riesling with a touch of sweetness, an off-dry Gewürztraminer, or a cold lager. Tea drinkers, a jasmine green works. If you have a bottle of nigori sake in the fridge, pour it.

Pickup and prep

Order on demand. Pickup at Shuck Taylor’s, 1324 Blanshard Street, Sunday through Saturday from 12:00 PM to 10:00 PM. Buckets come ready to cook. Pot, instructions, everything you need except the heat source. Add a splash of white wine to the pot before lighting the burner. Plan 10 to 12 minutes from pot on to first shell open.

Storage and the morning after

If you have leftovers, pull the clams from their shells and store everything with the sauce in a sealed container in the fridge. We suggest tossing the leftover clams, bok choy, and sauce through a quick fried rice the next day. A second egg, a splash of the Shaolin Sauce, a fresh chili if you have one.

FAQ

Can I add on more seafood? Yes. See below for your options.

Do you deliver? No. Pickup only from Shuck Taylor’s. Keeps the shellfish on ice and keeps things simple.

How do I cook it? A gas stove with direct heat will cook the bucket according to the instructions in 10 to 12 minutes. Induction stoves take longer because the heat disperses. When the clams open, they’re done. Any that don’t open, discard.

How long does it stay fresh? Eat the same day when possible. Clams are best the night of, fine the next day, never the day after.