| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 8 | Jumbo clams | |
| 1 | c | Clam meat |
| 3 1/2 | oz | Ground round beef |
| 1 | Egg yolk | |
| 2 | ts | Minced green onion |
| 1 | ts | Minced garlic |
| 2 | ts | Salt |
| 2 | ts | Sesame oil |
| 1/4 | ts | Pepper |
| 1 | Egg | |
| 1 | ts | Red pepper threads |
INSTRUCTIONS
(1) Place jumbo clams in salted water for 3 hours to remove sands. Drop into boiling water and remove when shells open. Remove meat from jumbo clams, dry water from outer shells, and save empty shells. (2) Saut. clam meat in pan until moisture is absorbed. Mince clam meat and jumbo clam meat together. (3) Add ground beef and egg yolk to (2), season with green onion, garlic, salt, sesame oil and pepper, and mix well. (4) Place (3) into cleaned, empty shells and flatten top. Steam stuffed clams in steamer for about 15 minutes. (5) Separate egg yolk and white and beat each. Pour beaten egg yolk into lightly greased frying pan making thin sheet. Do the same for egg white. Shred egg white and yolk sheets into thin strips and use them for garnishing top of steamed clams along with red pepper threads. by Bok Ryou Han Note: *To open clam, insert knife carefully into top part of cooked clam while holding lower part with cheesecloth, catching clam's natural juice in bowl. From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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