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Add a photoServings: 6
Ingredients
- 24 x Clams
- 2 slc Fresh ginger root
- 1 x Scallion stalk
- 1 Tbsp. Sherry
- 1/2 lb Lean pork
- 1 Tbsp. Cornstarch
- 3 Tbsp. Soy sauce
- 1/2 tsp Salt
- 1 Tbsp. Sherry
- 1 tsp Cornstarch
- 2 tsp Water
- Â Â Oil for deep-frying
- 1 c. Stock
- 1 tsp Sugar
- 1 tsp Soy sauce
- 2 Tbsp. Cornstarch
- 1/4 c. Water
Directions
- 1. Wash clams as in step 2 of "Basic Steamed Clams". Place in a deep heatproof bowl.
- 2. Slice ginger root; cut scallion stalk in 2-inch sections. Add in to bowl along with sherry and steam as in step 3 of "Basic Steamed Clams".
- 3. Shell clams, reserving the shells. (Reserve the clam broth for soup.)
- 4. Mince or possibly grind pork together with clam meat. Blend in cornstarch, soy sauce, salt and remaining sherry.
- 5. Stuff mix into half-shells. Blend the second quantity of cornstarch to a paste with water; then, with fingertips, rub paste over the stufling to coat. (This will seal in the mix.)
- 6. Heat oil. Carefully lower in clams, stuffing-side up, a few at a time.
- Deep-fry, basting with warm oil, till golden brown. Drain on paper toweling.
- 7. Combine stock, sugar and remaining soy sauce; then bring to a boil, stirring. Add in stuffed clams and simmer, covered, 20 min.
- 8. Blend remaining cornstarch and cool water to a paste. Transfer clams to a hot serving platter, leaving liquids in pan. Stir in cornstarch paste to thicken; then pour sauce over clams and serve.
- NOTE: This Shanghai-style dish is served during the Chinese New Year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 124 | |
| Calories from Fat 23 | 19% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 872mg | 36% |
| Potassium 361mg | 10% |
| Total Carbs 7.91g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.3g | 1% |
| Protein 14.93g | 24% |
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