| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 24 | Clams | |
| 1/2 | lb | Lean pork |
| 2 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
INSTRUCTIONS
Wash clams, in their shells, under cold running water to remove sand. Scrub with a brush if necessary. Place clams on a shallow heatproof platter. Steam until clam shells open (5 to 10 minutes). See "How-to Section". Shell clams, reserving the shells. Mince pork together with ginger root, scallion and clam meat. Blend in soy sauce, sherry, salt and sugar. Stuff mixture into half-shells. Arrange, stuffing-side up, on a heatproof platter. Steam until pork is cooked through (about 15 minutes). See "How-to Section". From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 56
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 24.9mg
Sodium: 302.2mg
Potassium: 167.7mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 8.7g