| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 24 |
|
Clams |
| 1/2 |
lb |
Lean pork |
| 2 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. 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.
2. Mince pork together with ginger root, scallion and clam meat. Blend in
soy sauce, sherry, salt and sugar.
3. Stuff mixture into half-shells. Arrange, stuffing-side up, on a
heatproof platter.
4. 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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