Ingredients
- 1 pound of Manila clams, wash and drain
- 1 teaspoon of oil
- 2 cups drinking quality Chinese Rice Wine
- 3 or 4 sprigs cilantro/Chinese parsley, stems removed and chopped
- Black Pepper and salt, to taste
- 1 small fresh chili pepper (optional), cut into a couple of pieces
Preparation
Heat a wok or medium sized pot over medium-high heat. Add oil, pepper and clams, and stir fry for one minute. Add wine and parsley, cover and cook for about 5 minutes, or until the clams open. Season with a tiny bit of black pepper and salt. Serve hot. The broth is mouth watering and delicious, great for a cold day or light meal.
The fresh chili pepper is optional. It’s very spicy so be very careful when you clean and cut it. These peppers can be purchased at most Asian supermarkets, and are colored bright red, green or orange. I suggest using only one pepper as this give the clams a spicy kick of spicy. You can omit the pepper or add more, depending on your taste. Preparation: 10 minutes. Cooking Time: 10 minutes. Servings: 2
This delicious recipe sent in by Jackie C., Portland, OR
