Ingredients Jump to Instructions ↓

  1. 18 Cherrystone clams - cleaned

  2. 1/2 lb 227g / 8oz Pork - finely ground

  3. 1/4 cup 59ml Fresh mushrooms - finely

  4. 1 tablespoon 15ml Soy sauce

  5. 1 tablespoon 15ml Chablis

  6. 1 tablespoon 15ml Cornstarch

  7. 1 tablespoon 15ml Scallion - minced

  8. 1 tablespoon 15ml Ginger root - peeled and 1/2 teaspoon 2 1/2ml Sesame oil

  9. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open.

  2. Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells.

  3. In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it.

  4. With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes.


Send feedback