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Chestnuts Stuffed Clams

Flavors.of.Asia's picture
Ingredients
  Canned clams 22 1⁄2 Ounce, minced (3 Cans, 7 1/2 Ounce Each)
  Bottled clam juice 1⁄2 Cup (8 tbs) (As Required)
  Cornstarch 1 Tablespoon
  Soy sauce 1 Tablespoon
  Scallions 1⁄4 Cup (4 tbs), minced
  Green peas 1 Cup (16 tbs), cooked or canned
  Water chestnuts 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1) Drain the clams and measure the juice; add enough bottled clam juice to make 1 cup.
2) Preheat the oven to 425° F.

MAKING
3) In a saucepan, mix together the cornstarch, soy sauce, and clam juice.
4) Simmer, stirring constantly until thickened.
5) Add in scallions, peas, water chestnuts and clams.
6) Divide the mixture evenly among 8 shells or ramekins.
7) Bake in oven for 10 minutes.

SERVING
8) Arrange in flat serving plate, serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Clam
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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