Asian Pork Stuffed Clams

Ingredients

  • 20 little neck clams in their shells
  • 1 cup water
  • 1 lb ground pork
  • 1/4 cup water chestnuts, minced
  • 1 tbs soy sauce
  • 1 tsp dry sherry
  • 1 scallion minced
  • 1 tsp cornstarch
  • 1/2 tsp kosher salt
  • pinch of white pepper
  • 1/2 tsp fresh ginger, minced
  • 1 tsp sugar
 
These clams are the perfect appetizer.
  • Wash clams under cold running water and remove any debris.
  • Place in a saute pan along with 1 cup of water.
  • Bring to a boil,then cover.
  • Reduce heat to simmer and wait until all clams have opened. About 5 minutes.Discard any that do not open.
  • Cool and drain of liquid for another use.
  • Remove the clams from their shells and chop up the meat.
  • Separate each shell to make two halves.
  • Combine the clams with pork, water chestnuts, onion,soy sauce, sherry, cornstarch, salt, ginger, sugar and pepper. Mix well.
  • Mound about 4 tsp of the clam-pork mixture inside each shell half.
  • Arrange the shells on heat proof plates or banana leaves that will fit inside a steamer.
  • To cook, place plate or leaves on a rack in the steamer. You will have to cook in batches.
  • Cover and steam over boiling water for about 20 minutes or until pork is cooked through.

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