Chinese Steamed Clams Recipe
These Chinese Steamed Clams are one of the best seafood dishes from the Oriental cuisine. Try these sauced and wined clams with gingerroot seasonings for your next meal. Your suggestions for these Chinese Steamed Clams are welcome.
Ingredients
3/4 cup regular long-grain rice
2 dozen cherrystone or littleneck clams
3 tablespoons salad oil
1 piece peeled gingerroot, about 1/2 inch in diameter and 1 inch long, sliced
1/4 cup water
3 tablespoons dry sherry
2 tablespoons soy sauce
Directions
1. Prepare rice as label directs but omit salt. Meanwhile, with stiff brush, scrub clams under running cold water to remove any sand.
2. In 8-quart Dutch oven over high heat, in hot oil, cook ginger until browned. Add clams, water, sherry, and soy sauce; heat to boiling. Cover; cook 5 minutes or until shells open, stirring often. Discard unopened clams.
2. In 8-quart Dutch oven over high heat, in hot oil, cook ginger until browned. Add clams, water, sherry, and soy sauce; heat to boiling. Cover; cook 5 minutes or until shells open, stirring often. Discard unopened clams.
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