Shanghai Clam Blossoms

Name: Shanghai Clam Blossoms
Total time: 15 min
Yield: 6 portions
Cuisine: chinese
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

By Eileen Yin-Fei Lo

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 portions

8cups cold water
24cherrystone clams, scrubbed with stiff brush under running water
3tablespoons vegetable oil
1teaspoon minced ginger
1tablespoon chopped scallions
1cup chicken broth
¼teaspoon salt
½teaspoon vinegar
2tablespoons oyster sauce
1tablespoon light soy sauce
1tablespoon dark soy sauce
1teaspoon sugar
2tablespoons Shao-Hsing wine, or sherry
2teaspoons sesame oil
4teaspoons cornstarch

Ingredient Substitution Guide

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.