Stuffed Clams with Assorted Sauce

Name: Stuffed Clams with Assorted Sauce (Pa pao jung ko)
Cuisine: Chinese
Ingredients: 1 tablespoon cornstarch; 1 teaspoon sugar; 3 tablespoons soup stock; 6 water chestnuts; 5 oz. ground pork; 2 tablespoons onion (chopped); 3 tablespoons oil; 15 big clams; ¼ teaspoon MSG; 1 tablespoon soy sauce (seasoning sauce); 1 tablespoon soy sauce (seasoning sauce); ½ teaspoon wine; ½ teaspoon sugar; ½ teaspoon salt; 1 teaspoon cornstarch; ¼ teaspoon black pepper; 1 tablespoon black mushroom (chopped); ½ tablespoon soy sauce (light); ½ tablespoon soy sauce (light); 1 teaspoon wine; 1 tablespoon red pepper (slice); 1 tablespoon red pepper (slice); 2 tablespoons shrimp (chopped); 6 snow peas (diced)

Pa pao jung ko

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

15 big clams
5 oz. ground pork
6 water chestnuts
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Asia
Taiwan
Starter

Method

Soak clams in cold water for two or three hours. Use a small knife to take the clam meat out of shell, and place in small bowl.
Mix ground pork and chopped water chestnuts with soy sauce, wine, sugar, salt, cornstarch, black pepper and MSG. Stuff into each clam shell, and cover with a piece of clam meat on top. When every shell is finished, arrange on a plate a