- Prep: 10 min
- Cook Time: 8 min
- Total: 18 min
- Serving: 4 Servings
Cooking clams with ground pork is a common combination found in Chinese cuisine. The various textures and flavors of this Asian-style surf-and-turf are accentuated with garlic and black bean chile sauce. Serve over fresh, steamed white rice.
- 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
- Place the vegetable oil in a large sauté pan over low heat and add the garlic. Cook for 1 minute and then remove garlic and set aside.
- Put the ground pork in the pan and cook over high heat for 1-1/2 minutes, breaking the clumps of meat up with a wooden spoon. Stir in the wine and the clams and cook the mixture, covered, for 3-1/2 minutes. Transfer the open clams to a bowl and set aside.
- Add the black bean sauce, stir well to combine and then return the garlic and the clams to the pan. Add the scallions, stir-well to combine and then serve immediately.