Stir-Fried Clams
by Leite Culinaria Editors, edited by Ya Fang Qian Ingredients: 1 ½ dozen littleneck clams ⅓ cup canned chicken broth or homemade chicken stock or clam juice 1 tablespoon jarred Asian bean sauce 1...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fishadelphia.com.
Cooking tools:
- Wok
- Skillet
- Stiff brush
- Colander
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Serving platter
- Spatula
Ingredients
- 1 ½ dozen littleneck clams
- ⅓ cup canned chicken broth or homemade chicken stock or clam juice
- 1 tablespoon jarred Asian bean sauce
- 1 teaspoon soy sauce
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon chopped shallots
- 2 teaspoons minced garlic
- 2 teaspoons minced peeled ginger
- ¼ teaspoon minced Thai chile pepper, with seeds,or ¼ teaspoon red pepper flakes
- ¼ cup chopped scallions
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