Steamed clams stuffed with pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Clams | |
| ½ | pounds | Lean pork |
| 2 | slices | Fresh ginger root |
| 1 | Scallion stalk | |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
Directions
1. Wash clams, in their shells, under cold running water to remove sand.
Scrub with a brush if necessary. Place clams on a shallow heatproof platter. Steam until clam shells open (5 to 10 minutes). See "How-to Section". Shell clams, reserving the shells.
2. Mince pork together with ginger root, scallion and clam meat. Blend in soy sauce, sherry, salt and sugar.
3. Stuff mixture into half-shells. Arrange, stuffing-side up, on a heatproof platter.
4. Steam until pork is cooked through (about 15 minutes). See "How-to Section".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .