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Old 01-14-2016, 01:19 PM
Location: S. FL (hell for me-wife loves it)
3,151 posts, read 1,950,022 times
Reputation: 9599


I get so tired of the same old, same old Baked clams. Here is a
Chinese version of some awesome baked clams. The taste is authentic,
fresh and unique. I hope you guys like it.

Makes 10


*4 dried black mushrooms
*1/2 lb. medium raw shrimp, shelled, deveined, and coarsely chopped
*1 Chinese sausage, (2 oz.) coarsely chopped
*8 water chestnuts, coarsely chopped
*3 green onions, finely chopped
*1 tablespoon chopped cilantro or parsley, your choice
*1 teaspoon minced garlic
*2 teaspoons minced fresh ginger
*1 egg, lightly beaten
*1 tablespoon Chinese rice wine or Dry sherry
*2 teaspoons cornstarch
*1/2 teaspoon salt
*Dash black fresh ground pepper

*10 medium hard-shell clams
*1/2 cup panko bread crumbs
*Rock salt

Soak mushrooms in warm water until soft, about 20 minutes. Drain.
Discard stems and and coarsely chop caps. Place in a bowl with
remaining filling ingredients, mix well.
Scrub clams under cold running water. Discard any that are open, as
they are dead


Preheat oven to 400 degrees.

Prepare a large skillet or wok for *steaming. Place clams in a
heatproof dish. Steam over high heat until shells open, 7 to 8
minutes. Let clams cool, then remove from shells, reserve half of the
shells. Coarsely chop the clam meat, stir into filling.
Mound filling into the shells. Sprinkle top with the panko. Lightly
press onto surface to coat evenly. Arrange clams onto oven proof
serving dish lined with rock salt.
Bake clams until golden brown, 10 to 12 minutes.
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Old 01-14-2016, 02:10 PM
Location: Heart of Dixie
12,448 posts, read 10,805,198 times
Reputation: 28181
Now, that sounds great. I've been looking at some baked clam recipes, because the frozen stuffed clams I was going to try have a noticeable amount of surimi in them.

Good post.
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Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

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