Steamed Stuffed Clams

These Steamed Stuffed Clams offer a delightful blend of briny seafood and savory pork, creating a tender and flavorful dish perfect for special occasions or a luxurious weeknight dinner. The filling combines finely ground pork with fresh mushrooms, ginger, and scallions for a complex, aromatic taste that complements the natural sweetness of the clams. Lightly steamed, the shells remain intact while the stuffing cooks through, resulting in a moist and satisfying bite. This recipe is an excellent way to elevate simple ingredients into an elegant meal. Serve them as an appetizer or a light main course, perhaps alongside a crisp green salad or crusty bread to soak up the juices. The addition of Chablis and soy sauce adds a subtle depth that makes this dish truly memorable.

Cooking Method: Steaming

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 167.3

Description

These Steamed Stuffed Clams offer a delightful blend of briny seafood and savory pork, creating a tender and flavorful dish perfect for special occasions or a luxurious weeknight dinner. The filling combines finely ground pork with fresh mushrooms, ginger, and scallions for a complex, aromatic taste that complements the natural sweetness of the clams. Lightly steamed, the shells remain intact while the stuffing cooks through, resulting in a moist and satisfying bite. This recipe is an excellent way to elevate simple ingredients into an elegant meal. Serve them as an appetizer or a light main course, perhaps alongside a crisp green salad or crusty bread to soak up the juices. The addition of Chablis and soy sauce adds a subtle depth that makes this dish truly memorable.

Ingredients

18 Cherrystone Clams, cleaned
1/2 teaspoon Salt
1/2 pound Pork, finely ground
1/4 cup Fresh mushrooms, finely diced
1 tablespoon Soy sauce
1 tablespoon Chablis
1 tablespoon Cornstarch
1 tablespoon Scallion, minced
1 tablespoon Ginger root, peeled and minced
1/2 teaspoon Sesame oil
1/2 cup Water

Directions

1
Place the clams into a large pot together with the salt and 1/2 cup of water.
2
Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open.
3
Drain the clams and remove the meat from the shells, discarding any shells that have not opened.
4
Mince the clam meat finely.
5
Rinse and dry 18 clam half shells.
6
In a mixing bowl, combine the minced clams, ground pork, diced mushrooms, soy sauce, Chablis, cornstarch, minced scallion, minced ginger, and sesame oil.
7
Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it.
8
With a spoon dipped in cold water, stuff the reserved shells with the mixture, mounding it and smoothing it.
9
Arrange the stuffed clams on a tray in a steamer.
10
Steam the clams for 20 minutes, or until the pork is cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 167.3kcal

% Daily Value *
Total Fat 8.5g14%
Saturated Fat 2.9g15%
Cholesterol 54.8mg19%
Sodium 2742.7mg115%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.1g1%
Sugars 0.5g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all clams are fully opened before removing meat; discard any that remain closed as they may be unsafe to eat.

Dipping the spoon in cold water helps prevent the filling from sticking to it while stuffing the shells.

If Chablis is unavailable, you can substitute with another dry white wine or clam juice.

Serve immediately after steaming for the best texture and flavor.

Keywords: clams, stuffed, steamed, pork, seafood, mushrooms, ginger, scallions, cherrystone, appetizer, seafood recipe, clams recipe, steaming, filling, briny, umami, soy sauce, chablis, sesame oil, cornstarch

Read it online: https://www.chefs-mate.com/recipe/steamed-stuffed-clams/