What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5249680 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Clams in Rice Wine

Fish and Seafood

Clams in Rice Wine
1 Tablespoon Vegetable oil
6 shallots, peeled, each cut in half
1 fresh hot chili pepper, seeded and cut in thin strips
4 cloves garlic, peeled and thin sliced
2 pounds fresh clams, scrubbed
1/2 cup Shao Xing wine
1 bunch cilantro, rinsed well, one sprig saved for garnish, others minced
1. Heat wok or fry pan, add oil, then the shallots, chili pepper pieces, and garlic, and stir-fry for one minute.
2. Add the clams and cover the pan for four minutes, stirring two or three times during this time. Then remove cover and discard any clams that did not open. Stir in the wine and the minced cilantro. Then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720