Chestnuts Stuffed Clams Recipe
Ingredients
| Clams | 3 Can (10oz) | |
| Bottled Clam Juice- as required | ||
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Scallions | 1/4 Cup (16 tbs) | |
| Green peas | 1 Cup (16 tbs) | |
| Water chestnuts | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Drain the clams and measure the juice; add enough bottled clam juice to make 1 cup.
2) Preheat the oven to 425° F.
MAKING
3) In a saucepan, mix together the cornstarch, soy sauce, and clam juice.
4) Simmer, stirring constantly until thickened.
5) Add in scallions, peas, water chestnuts and clams.
6) Divide the mixture evenly among 8 shells or ramekins.
7) Bake in oven for 10 minutes.
SERVING
8) Arrange in flat serving plate, serve hot.
1) Drain the clams and measure the juice; add enough bottled clam juice to make 1 cup.
2) Preheat the oven to 425° F.
MAKING
3) In a saucepan, mix together the cornstarch, soy sauce, and clam juice.
4) Simmer, stirring constantly until thickened.
5) Add in scallions, peas, water chestnuts and clams.
6) Divide the mixture evenly among 8 shells or ramekins.
7) Bake in oven for 10 minutes.
SERVING
8) Arrange in flat serving plate, serve hot.
Chef
