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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