Steamed Clams Stuffed with Pork
| Steamed Clams Stuffed with Pork Categories: Clam, Seafood, Stuffed 24 Clams 1/2 pound of lean pork 2 slices of fresh ginger root 1 Scallion stalk 1 tablespoon of Soy sauce 1 tablespoon of Sherry 1/2 teaspoon of salt 1/2 teaspoon of sugar
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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). Serving Size: 6 From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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