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Steamed Stuffed Clams

Type: Fish
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

18   Cherrystone clams - cleaned
1/2 teaspoon 2.5mlSalt
1/2 lb 227g / 8ozPork - finely ground
1/4 cup 59mlFresh mushrooms - finely
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlChablis
1 tablespoon 15mlCornstarch
1 tablespoon 15mlScallion - minced
1 tablespoon 15mlGinger root - peeled and
1/2 teaspoon 2.5mlSesame oil
1/2 teaspoon 2.5mlSalt

Recipe Instructions

Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open.

Drain the clams. Remove clams from the shells, discarding any shells that 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 mixture lightly against the inside of the bowl to combine and compact it.

With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes.

Mario Batali


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