Clams Steamed with Ginger and Scallions
Geung Chung Jing Hin
Editor's note: This recipe is reprinted from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo.
Clams are the fruit of the sea that represent prosperity and are, to be sure, permissible to be eaten by observant Buddhists, including nuns.
To make scallion oil: Trim, clean, and dry 3 to 4 bunches of scallions (1 pound), then cut each scallion into 2-inch pieces and lightly smash the white portions. Heat wok over high heat for 30 seconds. Add 1 1/2 cups peanut oil and scallions. Stir and mix well, making certain scallions are immersed in oil. Bring to a boil. Lower the heat, and simmer the oil and scallions for 20 minutes, stirring occasionally, until scallions brown. Turn off heat, strain through a fine strainer into a bowl and cool to room temperature. Pour into a glass jar, cover and refrigerate until needed. This recipe makes 1 1/4 cups, but the oil keeps for three months refrigerated.
Recipe information
Yield
Makes 12 clams
Ingredients
Sauce
Preparation
Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.
