Stuffed Clams

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Stuffed Clams Marion’s Chinese Cooking Course Recipe #6

Stuffed Clams
Stuffed Clams is the first recipe in session three of Marion’s Chinese cooking course.

  • 1 dozen Fresh clams
  • ¼ pound Pork, minced
  • 1 slice Ginger, finely chopped
  • 3 Tsp Sherry
  • ½ Tsp Salt
  • ½ Tsp Sugar
  • 1 Tsp Soya Sauce Lite
  • ¼ cup Chicken broth or Clam Juice
  • 2 Tbsp Oil

Wash clams well, then pour boiling water over them to open them up. Remove clams from shells, reserving as much liquid as possible. Mince clams and mix together with pork, reserved liquid, ginger, scallion, sherry salt, sugar, and soya sauce.

Fill clamshells with mixture and arrange in a baking dish containing stock and oil.
Bake in 450 degree oven for 10 minutes. Sesame seeds may be sprinkled over tops prior to baking.

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Chinese Cooking

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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