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Pork Stuffed Clams Recipe
|Clams in the shell||2 Pound (Small Ones)|
|Water||1 Cup (16 tbs)|
|Boneless lean pork||1⁄2 Pound, finely chopped/ ground|
|Water chestnuts||1⁄4 Cup (4 tbs), finely chopped|
|Green onion||1 , minced|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Minced ginger||1⁄2 Teaspoon|
|Pepper white||1 Dash|
Serving size: Complete recipe
Calories 1095 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 462.6 mg
Sodium 2555.6 mg106.5%
Total Carbohydrates 49 g16.2%
Dietary Fiber 1.1 g4.4%
Sugars 5.5 g
Protein 164 g327.7%
Vitamin A 64.3% Vitamin C 209.9%
Calcium 44.3% Iron 722.6%
*Based on a 2000 Calorie diet
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.