Chinese Seafood Recipes - Pork-Stuffed Clams Recipe

Ingredients

• 24 clams

• 175g/6oz lean minced pork

• 2 slices ginger root minced

• 1 spring onion, minced

• 15ml/1 tbsp soy sauce

• 15ml/1 tbsp rice wine or dry sherry

• 2.5ml/1/2 tsp salt

• 2.5ml/1/2 tsp sugar

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Method:

1. Scrub the clams thoroughly then soak them in salted water for a few hours. Rinse under running water and arrange on a shallow ovenproof plate.

2. Place on a rack in a steamer, cover and steam over gently simmering water for about 10 minutes until all the clams have opened. Discard any that remain closed.

3. Remove the clams from their shells and mix the clams with the remaining ingredients.

4. Stuff the mixture back into the half shells and arrange on an oven proof plate.

5. Stand the plate on a rack in a steamer, cover and steam over simmering water for about 15 minutes until the pork mixture is cooked.