Steamed Clams Stuffed With Pork
| 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.
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Nutrition (calculated from recipe ingredients)
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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