60 baby clams
1 tablespoon vegetable oil
3 lap cheong Chinese sausages, thinly sliced
2 cloves garlic, crushed
1 tablespoon julienne fresh ginger
½ cup Chinese Shaoxing cooking wine
1 tablespoon soy sauce
1 cup chicken stock
2 spring onions, thinly sliced
½ cup chopped coriander or flat-leaf parsley
Soak the clams in cold water for 20 minutes. If they release a lot of sand, soak them again. Drain well.
Heat the oil in a wok until very hot. Add the lap cheong sausage, garlic and ginger and stir fry for 1 minute. Add the Shaoxing wine and soy sauce and let bubble up. Add the stock and clams and toss. Cover and steam until the clams have opened. Using a slotted spoon, transfer the clams to serving bowls. Put the wok back over a high heat, stir in the spring onions and coriander and cook for 1 minute. Pour over the clams and serve immediately.
Good fishmongers generally sell two sizes of clams. I have used the baby clams which are the size of small walnuts. Reduce the number if using the larger size clams and allow about 10 per person.
Lap Cheong: a hard, cured pork sausage with a spicy/sweet flavour that must be cooked before eating. They generally come in packets of twelve. Once opened, freeze the sausages free-flow and take out and thaw as needed.
Shaoxing rice wine: derived from glutinous rice, China’s most famous rice wine has a soft rich flavour and is enjoyed like a fine sherry, although wine specified for cooking
(as used here) is rather harsh in comparison. The flavour enriches braised dishes and marinades. Available from Asian food stores.