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Add a photoServings: 4
Ingredients
- 16 x -(up to)
- 24 x Clams (4-6 per person)
Directions
- 1. Prepare "Dip for Clams" (see recipe).
- 2. Wash clams, in their shells, under cool running water to remove sand.
- Scrub with a brush if necessary.
- 3. Place clams on a shallow heatproof platter. Steam till clam shells open
- (5 - 10 min). See "How-to Section".
- 4. Serve clams in their shells, with the dip on the side.
- NOTE: Clams may also be opened by boiling. Pour over boiling water to cover and boil till shells open. VARIATIONS:1. In step 3, place in a deep heatproof bowl 1 lb. fresh spinach, with tough stems removed. Sprinkle with 2 Tbsp. soy sauce and top with unopened clams. Steam as directed.
- 2. After step 3, shell clams and toss them in the clam dip; then chill to chill.
- 3. After step 3, shell clams; arrange them on a heatproof platter. Pour over amixture of 2 Tbsp. soy sauce; 1 Tbsp. sherry; 1 leek stalk and 2 slices fresh ginger root, both chopped. Steam 5 min more.
- 4. In the variation above, substitute for the seasoning mix 1 Tbsp. shrimp sauce and 1 leek stalk, chopped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 4 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 2mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.46g | 1% |
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