Pork Stuffed Clams Recipe
Pork Stuffed Clams has a fine taste. Pork Stuffed Clams gets its desired taste from pork mixed with cornstarch and sauce. Pork Stuffed Clams is cherished by many pork lovers around the world.
Ingredients
| 2 pounds small clams in the shell | ||
| Water | 1 Cup (16 tbs) | |
| 1/2 pound boneless lean pork, finely chopped or ground | ||
| Water chestnuts | 1/4 Cup (16 tbs), finely chopped | |
| 1 whole green onion, minced | ||
| 1 tablespoon each soy sauce, dry sherry, and cornstarch | ||
| 1/2 teaspoon each salt and minced fresh ginger | ||
| Sugar | 1 Teaspoon | |
| Pepper white | 1 Dash | |
Directions
Scrub clams well with a brush.
Place in a wide frying pan and add water.
Bring to a boil, then cover and simmer until all the shells open (about 5 minutes).
Cool; drain off broth and save for soup.
Remove clams from shells; finely chop clam meat.
Separate each shell to make two halves; turn upside down to drain.
Combine clams with pork, water chestnuts, onion, soy, sherry, cornstarch, salt, ginger, sugar, and pepper; mix well.
Mound about 4 teaspoons clam pork mixture inside of each shell.
Arrange shells, filled side up, on heatproof plates that will fit inside a steamer.
If made ahead, cover and refrigerate for as long as 8 hours, but bring to room temperature before steaming.
To cook, place plate on a rack in steamer, cover, and steam over boiling water for 20 minutes or until pork is cooked throughout.
Place in a wide frying pan and add water.
Bring to a boil, then cover and simmer until all the shells open (about 5 minutes).
Cool; drain off broth and save for soup.
Remove clams from shells; finely chop clam meat.
Separate each shell to make two halves; turn upside down to drain.
Combine clams with pork, water chestnuts, onion, soy, sherry, cornstarch, salt, ginger, sugar, and pepper; mix well.
Mound about 4 teaspoons clam pork mixture inside of each shell.
Arrange shells, filled side up, on heatproof plates that will fit inside a steamer.
If made ahead, cover and refrigerate for as long as 8 hours, but bring to room temperature before steaming.
To cook, place plate on a rack in steamer, cover, and steam over boiling water for 20 minutes or until pork is cooked throughout.
Chef
