INGREDIENTS
3 lbs. or more of the smallest clams you can find
2 TBSP. peanut or vegetable oil
1 TBSP. minced garlic
1 tsp. peeled and minced fresh ginger
1/2 cup chicken or fish stock, wine or water
1 TBSP. dry sherry
1 TBSP. soy sauce
1 tsp. chili-garlic paste or to taste
Black pepper to taste
Minced cilantro
2 cups rice, cooked
DIRECTIONS
Rinse the clams in several changes of water, until the water runs clear; drain.
Prepare rice.
In a wok or large, deep pot, heat the oil over medium-high heat.
When the oil shimmers, add the garlic and ginger and stir for 30 seconds.
Add the clams, raise the heat to high and stir.
Add the stock; cook stirring occasionally, until the clams begin to open, 3 to 5 minutes.
Add the sherry, soy sauce, chili-garlic paste and black pepper.
Lower heat to medium and continue to stir until almost all of the clams are open, a few minutes more. The clams that do not open can be opened at the table with a knife.
Serve immediately over rice.
Serves 4.
