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Chinese Steamed Clams

  • 10minutes
  • 131calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA
MineralsPotassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 2 green onions , finely chopped

  3. 1 tablespoon(s) minced and peeled fresh ginger

  4. 1 clove(s)

  5. garlic , finely chopped

  6. 24 cherrystone or littleneck clams , scrubbed

  7. 24 mussels may be substituted for clams , scrubbed and debearded

  8. 1/2 cup(s) water

  9. 3 tablespoon(s) dry sherry

  10. 2 tablespoon(s) soy sauce

  11. 2 tablespoon(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. In 8-quart saucepot, heat oil over high heat. Add green onions, ginger, and garlic; cook until greenonions are tender, about 1 minute. Add clams, water, sherry, and soy sauce; heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, transferring clams to large platter as they open. Discard any clams that have not opened. Pour broth over clams on platter and sprinkle with cilantro. Makes 4 first-course servings.

  2. Nutritional information is based on one serving.

  3. From Good Housekeeping Cookbook, Revised Edition: 1,039 Recipes from America's Favorite Test Kitchen 2007 Hearst Books - Buy the book

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