Shanghai Clam Blossoms Recipes

SHANGHAI CLAM BLOSSOMS

Shanghai Clam Blossoms image

Provided by Eileen Yin-Fei Lo

Categories dinner, easy, quick, main course

Time 15m

Yield 6 portions

Number Of Ingredients 15

Ingredients

8 cups cold water
24 cherrystone clams, scrubbed with stiff brush under running water
3 tablespoons vegetable oil
1 teaspoon minced ginger
1 tablespoon chopped scallions
1 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon vinegar
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons Shao-Hsing wine, or sherry
2 teaspoons sesame oil
4 teaspoons cornstarch

Steps:

In a large pot, bring water to a boil, add clams and boil until shells open. Place clams on a warm serving dish.
Put vegetable oil in a wok. Set aside the ginger and the scallions, and mix remaining ingredients together for the sauce. Heat the wok over high heat for 45 seconds. When a wisp of white smoke appears add ginger and scallions. Stir for 5 seconds, add sauce mixture and stir with spatula until sauce thickens and begins to bubble. Remove from heat, pour over clams and serve at once.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 912 milligrams, Sugar 1 gram, TransFat 0 grams

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