Stuffed Clams Recipe
Ingredients
| Clams | 1 | |
| Beef | 1/4 pound | |
| Ginger root | 1 Teaspoon, minced | |
| Onions | 3 Tablespoon, minced | |
| Soy sauce | 1 Teaspoon | |
| Sherry | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Beef broth | 1/4 Cup (16 tbs) | |
| Oil | 2 Tablespoon |
Directions
GETTING READY
1) Preheat the oven to 400°F.
2) Clean the clams by scrubbing them, and wash.
3) In a saucepan, place the clams and cover with boiling water.
4) Steam the clams until shells open.
MAKING
5) Drain the clams, remove them from shells and reserve half of the shells.
6) Chop the clams and mix with meat, ginger, onions, soy sauce, sherry, salt and sugar.
7) Fill the mixture in the reserved shells.
8) In a shallow baking dish, heat broth an oil and arrange the clams in it.
9) Bake in oven for 10 minutes.
SERVING
10) Serve Stuffed Clams steaming hot, sprinkled with scallions.
1) Preheat the oven to 400°F.
2) Clean the clams by scrubbing them, and wash.
3) In a saucepan, place the clams and cover with boiling water.
4) Steam the clams until shells open.
MAKING
5) Drain the clams, remove them from shells and reserve half of the shells.
6) Chop the clams and mix with meat, ginger, onions, soy sauce, sherry, salt and sugar.
7) Fill the mixture in the reserved shells.
8) In a shallow baking dish, heat broth an oil and arrange the clams in it.
9) Bake in oven for 10 minutes.
SERVING
10) Serve Stuffed Clams steaming hot, sprinkled with scallions.
Chef
