🫙 From the Spice Rack
Steamed Stuffed Clams
18 Cherrystone clams, cleaned 1/2 ts Salt 1/2 lb Pork, finely ground 1/4 c Fresh mushrooms, finely -diced 1 tb Soy sauce 1 tb Chablis 1 tb Cornstarch 1 tb Scallion, minced 1 tb Gin...
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Ingredients8 items
Ingredients
- 18cherrystone clams, cleaned
- 1/2ts salt
- 1/2lbpork, finely ground
- 1/4c fresh mushrooms, finely
- 1tb chablis
- 1tb cornstarch
- 1tb scallion, minced
- 1tb ginger root, peeled and
Directions
- 1
18 Cherrystone clams, cleaned 1/2 ts Salt 1/2 lb Pork, finely ground 1/4 c Fresh mushrooms, finely -diced 1 tb Soy sauce 1 tb Chablis 1 tb C
- 2
Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open
- 3
Drain the clams
- 4
Remove clams from the shells, discarding any shells that have not opened
- 5
Mince the clams
- 6
Rinse and dry 18 half shells
- 7
In a mixing bowl, combine clams and all the remaining ingredients
- 8
Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it