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Ingredientes
- 18 x Cherrystone clams, cleaned
- 1/2 tsp Salt
- 1/2 lb Pork, finely grnd
- 1/4 c. Fresh mushrooms, finely diced
- 1 Tbsp. Soy sauce
- 1 Tbsp. Chablis
- 1 Tbsp. Cornstarch
- 1 Tbsp. Scallion, chopped
- 1 Tbsp. Ginger root, peeled and chopped
- 1/2 tsp Sesame oil
- 1/2 tsp Salt
Direcciones
- Place the clams into a large pot together with the salt and 1/2 c. of water. Place over high heat and steam the clams for about 5 min, shaking the pot frequently, just till the clams open.
- Drain the clams. Remove clams from the shells, discarding any shells which have not opened. Mince the clams. Rinse and dry 18 half shells.
- In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mix lightly against the inside of the bowl to combine and compact it.
- With a spoon dipped in cool water, stuff the reserved shells with this mix, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 76 | 67% |
| Total Fat 8.4g | 11% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 560mg | 23% |
| Potassium 132mg | 4% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 6.68g | 11% |
