Blanched Green Clams
A signature Shandong-style dish from restaurants in Beiping (Beijing): green clams blanched in boiling water and served as an accompaniment to wine.
Ingredients
Green clams (shells pale blue-green, smooth and clean)
about 1 inch long
Cooking wine
to taste
Minced ginger
to taste
Ground pepper
to taste
Instructions
1
Blanch the clams
First blanch the green clams in boiling water.
2
Open the shells
Then pry open the shells and arrange each one face-up on a plate.
3
Season and serve
Sprinkle with cooking wine, minced ginger, and ground pepper, then serve immediately.
