Clams Steamed with Ginger and Scallions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 clams
- 1 tablespoon light soy sauce
- 1 1/2 teaspoons sugar
- pinch white pepper
- 2 teaspoons minced ginger
- 8 cups boiling water
- 3 tablespoons scallions, finely sliced
- 1 1/2 tablespoons shao-hsing wine, or sherry
- 1 1/2 teaspoons chinese white rice vinegar or distilled white vinegar
- 1 tablespoon scallion oil (see note, below)
- 3 tablespoons vegetable stock
- 12 clams, medium, opened on the half-shell by a fishmonger
- 6 sprigs coriander
- Carbohydrate 13 g(4%)
- Cholesterol 13 mg(4%)
- Fat 7 g(11%)
- Fiber 7 g(29%)
- Protein 9 g(18%)
- Saturated Fat 1 g(3%)
- Sodium 417 mg(17%)
- Calories 134
Preparation Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately. Note:To make scallion oil: Trim, clean, and dry 3 to 4 bunches of scallions (1 pound), then cut each scallion into 2-inch pieces and lightly smash the white portions. Heat wok over high heat for 30 seconds. Add 1 1/2 cups peanut oil and scallions. Stir and mix well, making certain scallions are immersed in oil. Bring to a boil. Lower the heat, and simmer the oil and scallions for 20 minutes, stirring occasionally, until scallions brown. Turn off heat, strain through a fine strainer into a bowl and cool to room temperature. Pour into a glass jar, cover and refrigerate until needed. This recipe makes 1 1/4 cups, but the oil keeps for three months refrigerated. From My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons by Eileen Yin-Fei Lo, (C) © 2006 By arrangement with Home Books, a member of Penguin Group (USA)
Preparation Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately. Note:To make scallion oil: Trim, clean, and dry 3 to 4 bunches of scallions (1 pound), then cut each scallion into 2-inch pieces and lightly smash the white portions. Heat wok over high heat for 30 seconds. Add 1 1/2 cups peanut oil and scallions. Stir and mix well, making certain scallions are immersed in oil. Bring to a boil. Lower the heat, and simmer the oil and scallions for 20 minutes, stirring occasionally, until scallions brown. Turn off heat, strain through a fine strainer into a bowl and cool to room temperature. Pour into a glass jar, cover and refrigerate until needed. This recipe makes 1 1/4 cups, but the oil keeps for three months refrigerated. From My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons by Eileen Yin-Fei Lo, (C) © 2006 By arrangement with Home Books, a member of Penguin Group (USA)
