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Millionaire Clams
Millionaire Clams
This is a simple little neck or cherrystone recipe for a little variation in eating clams and it is well worth trying. I buy this dish every time I see it in a Chinese restaurant whose menu is filled with fresh seafood recipes. Usually these type of restaurants have many aquariums filled with live fish, crabs, lobsters etc.. Many of them are very elegant. There is a rule I have about Chinese restaurants: Pick only a restaurant that has fish tanks and many Chinese diners with large family tables filled with Chinese eating as many dishes as there is room on the table. You will find these on the West Coast in LA and San Francisco, East Coast New York and Boston. Basically any city that has a large Chinatown. Simply stir fry a couple dozen cherrystones in a few tablespoons of hot oil that has just been added 2 tbl chopped garlic and 2 tbl finely chopped ginger. After two minutes add 1/2 a cup of cold chicken broth that has 1 tsp of corn starch blended together. Add 2 tbl dry sherry and 2 tbl well rinsed and chopped fine fermented back beans. Cover for 4-5 minutes. Place on plate and sprinkle finely chopped scallions over the plate. You can prepare this faster if you have already on hand the teriyaki sauce listed under sauces. Stir the clams into 3 -4 tbl hot oil and stir until the clams begin to open. Add a 1/4 cup of the teriyaki sauce and 1/4 cup chicken stock with the starch mixed into it like before. Cover and cook for 4 minutes. Finish off with the scallions on top.