Scott Ure's Clams And Garlic
This is very similar to a local dish here in Qingdao, China called 'la gala'
I have this every couple of days, but we add a little chopped up dried red chillies, a small amount of ginger, and then sprinkle chopped coriander when the dish is finished. When done in a wok at high temperatures, we steam the clams in a very small amount of water 2 minutes & they are all open. The very quickly saute the garlic, ginger & chillies then add the drained clams back in, mix with the garlic etc for 1 minute then add reserved juices back in. Total time 5 minutes at most.
6 users found this review helpful
Apr. 11, 2008