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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
¼ teaspoon salt
½ 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
Nutritional analysis per serving
7 grams carbs; 19 milligrams cholesterol; 160 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 922 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, bring water to a boil, add clams and boil until shells open. Place clams on a warm serving dish.
- Step 2
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.
Private Notes