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Clams with Pork and Golden Garlic

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
  4
Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with slivers of garlic, then adds black-bean chile sauce (easy to find at supermarkets) to create a dish with deep, briny flavor and some heat.
RECIPE INGREDIENTS
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 tablespoons  Chinese black-bean chile sauce
4   scallions thinly sliced
Rice for serving
Clams with Pork and Golden Garlic Recipe at Cooking.com
DIRECTIONS
In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.


Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute. Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/27/2011
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