Recipe Archives->Shellfish->Stuffed Clams 01

Steamed Stuffed Clams
Yield: 6 servings

18 cherrystone clams, cleaned
1/2 ts salt
1/2 lb pork, finely ground
1/4 cup fresh mushrooms, finely diced
1 tb soy sauce
1 tb Chablis
1 tb cornstarch
1 tb scallion, minced
1 tb ginger root, peeled and minced
1/2 ts sesame oil
1/2 ts salt

Place the clams into a large pot together with the salt and 1/2
cup of water.  Place over high heat and steam the clams for about
5 minutes, shaking the pot frequently, just until the clams open.

Drain the clams. Remove clams from the shells, discarding any shells
that have not opened.  Mince the clams.  Rinse and dry 18 half
shells.  In a mixing bowl, combine clams and all the remaining
ingredients. Mix well, and toss the mixture lightly against the
inside of the bowl to combine and compact it.

With a spoon dipped in cold water, stuff the reserved shells with
this mixture, mounding it and smoothing it.  Arrange clams on a
tray in a steamer for 20 minutes.

Printable version: stuffed-clams01.txt.