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Clams in Wine Sauce

Fish and Seafood

Clams in Wine Sauce
1 Tablespoon vegetable oil
6 shallots peeled, each one cut in half
1 fresh hot chili pepper, seeded and cut into thin strips
4 cloves fresh garlic, peeled and thinly sliced
1/2 cup Shao Xing wine
1 bunch cilantro, one sprig kept for garnish, rest rinsed and minced
1. Heat a wok or fry pan, add the oil, then the shallots, chili pepper pieces, and the garlic and sir-fry for one minute.
2. Then add the clams and cover simmering them fr four minutes, opening the cover two or three ties to stir. Discard any clams that do not open. Then serve in a pre-heated serving dish.

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