Clams Sautéed Asian Style
4-5 lbs. clams
3 tbsp cooking sherry
¼ cup butter or margarine
1 tbsp lemon juice
¾ tsp black pepper
1 medium onion (sliced)
1 tbsp chopped lemongrass
2 tbsp sesame seed oil
1 tbsp minced garlic
3 tbsp hoisin sauce
1 cup chopped celery
1 green onion, chopped (garnish)
In a pan with a fitted lid (large enough to hold 5 lbs. of clams) melt butter & brown the garlic.
Add onion, lemongrass, garlic, celery, sherry, hoisin sauce, salt, pepper and sesame oil. Sauté lightly.
Add ¾ cup water and bring to a boil.
Add washed clams to mixture, mix well & cover. Bring to a boil & cook until clams are open.
Sprinkle green onions on top, cover & cook for 5 minutes. Serve & enjoy!
This recipe, from Taylor Shellfish Farms in Washington State, is from Xinh’s Clam & Oyster House in Shelton, WA, and uses West Coast Manila clams. East Coast littleneck clams may be substituted. Simple to prepare, yet abounding in complex flavors, this recipe can be served as an entrée or as a wonderful accompaniment to other dishes.