Like others, i had lost this recipe and was so happy to find it here. mine differs slightly, in that i use a bit of flour to thicken the sauce, and i use brown mustard seeds (great colour), and light brown sugar instead of white. I also use a bit less sugar as others suggested. a real keeper.

Reviewed On: Aug. 16, 2009

this is a great recipe, and even better with real clams. Use ~ 1 lb. per person, and soak the clams in cold water sprinkled with cornmeal. The clams will 'eat' the cornmeal and spit out any sand, so you are cleaning the clams and also adding a built-in thickener to your sauce.

Reviewed On: Aug. 3, 2009

this was fantastic. I didn't have dried tarragon, but had fresh, so i substituted a few tablespoons of the fresh tarragon, and added a splash or two of red wine so that it was a marinade rather than a rub. It was amazing! next time, i will use real garlic and ginger..i think it will improve this already wonderful recipe.

Reviewed On: Aug. 3, 2009