Clams Steamed with Ginger and Scallions

Name: Clams Steamed with Ginger and Scallions
Yield: Makes 12 clams
Ingredients: 2 teaspoons minced ginger; 3 tablespoons scallions, finely sliced; 1 tablespoon light soy sauce; 1 1/2 tablespoons Shao-Hsing wine, or sherry; 1 1/2 teaspoons sugar; 1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar; 1 tablespoon scallion oil (see Note, below); 3 tablespoons vegetable stock; Pinch white pepper; 12 clams, medium, opened on the half-shell by a fishmonger; 8 cups boiling water; 6 sprigs coriander

By Eileen Yin-Fei Lo

December 14, 2008

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.

Note:

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 notes

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