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© 2019 Ching He Huang. All rights reserved.

Smokey Bacon Clams In Lychee Rice Wine

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10

Nutrition facts: 482.00 calories 33.70g protein 17.90g carbs 1.50g sugars 31.00g fat 7.90g 1.10g fibre 1359.00mg sodium

Ingredients: 2 tablespoons Groundnut oil 2 inch piece of fresh root, peeled and grated Ginger 400g, shells washed Palourde clams 100g, or smoked bacon strips Smoky Bacon Lardons 2 tablespoons Lychee rice wine 1 tablespoon Low sodium light soy sauce 1 tablespoon + 2 tablespoon of cold water Cornflour 1 tablespoon Toasted sesame oil 2 pinches Ground white pepper 1 small bunch, whole Coriander leaves and stems A quick simple tasty recipe with fresh clams.

Smokey Bacon Clams In Lychee Rice Wine

Serves : 2
Preparation time 5 Minutes
Cooking time 5 Minutes

per serving

Cals

482.00

Protein (g)

33.70

Carbs (g)

17.90

Sugars (g)

1.50

Fat (g)

31.00

Sat Fat (g)

7.90

Fibre (g)

1.10

Sodium (mg)

1359.00

seafood

Source from

Ching He Huang Web Site

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About the recipe

A quick simple tasty recipe with fresh clams.

Ingredients

Groundnut oil - 2 tablespoons
Ginger - 2 inch piece of fresh root, peeled and grated
Palourde clams - 400g, shells washed
Smoky Bacon Lardons - 100g, or smoked bacon strips
Lychee rice wine - 2 tablespoons
Low sodium light soy sauce - 1 tablespoon
Cornflour - 1 tablespoon + 2 tablespoon of cold water
Toasted sesame oil - 1 tablespoon
Ground white pepper - 2 pinches
Coriander leaves and stems - 1 small bunch, whole

Steps

Prepare the ginger, peel and finely grate them.
Check the clams, rinse the shells, drain and tap each one on a board to make sure the shells close, this means the clams are live and fresh. Discard any that are permanently closed.
Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the ginger and cook stirring for a few seconds before adding in the clams. As the clams start to open add in the bacon lardons and cook for 1 minute and give it a good toss and cook stirring. Add in the lychee rice wine and cook stirring for a further 2 minutes until all the clams have opened up. Season with low sodium light soy sauce and mix in well. When all of the shells have opened, then thicken the sauce with some cornflour paste. Season with toasted sesame oil and ground white pepper.
Lastly toss in some coriander leaves and stem. Give it one last stir and serve it in a serving bowl. Serve immediately with rice and vegetables to share. (Do not eat any clams that are still closed after the cooking process).

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Ingredients

Groundnut oil - 2 tablespoons
Ginger - 2 inch piece of fresh root, peeled and grated
Palourde clams - 400g, shells washed
Smoky Bacon Lardons - 100g, or smoked bacon strips
Lychee rice wine - 2 tablespoons
Low sodium light soy sauce - 1 tablespoon
Cornflour - 1 tablespoon + 2 tablespoon of cold water
Toasted sesame oil - 1 tablespoon
Ground white pepper - 2 pinches
Coriander leaves and stems - 1 small bunch, whole