0.0 0

Clams with Pork and Golden Garlic

Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with slivers of garlic, then adds black-bean chile sauce (easy to find at supermarkets) to create a dish with deep, briny flavor and some heat.


slideshow  More Seafood Recipes


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 3 tablespoons vegetable oil

  • 4 large garlic cloves, thinly sliced

  • 1/4 pound ground pork

  • 1/2 cup dry white wine

  • 40 littleneck clams, scrubbed

  • 2 teaspoons Chinese black-bean chile sauce

  • 4 scallions, thinly sliced

  • Rice, for serving


  1. In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.
  2. Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute. Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.

Suggested Pairing

Fruity, elegant Chenin Blanc from France.

Contributed By Photo © Kana Okada Published May 2009

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


478681 2013-12-06 Marcia Kiesel spring|summer|fast-column|stir-frying|asian|chinese|4|fast|healthy may-2009,Marcia Kiesel,seafood stir-fry,ground pork,easy stir fry,Chinese food,seafood recipe,black bean sauce recipes,clams-with-pork-and-golden-garlic 478681