Pan-Fried Stuffed Swan Clam
Large, rounded clam shells become elegant serving vessels in this coastal Chinese dish. The clam meat is minced with pork, tofu, and carrots, then stuffed back into the shells and pan-fried until golden. A gentle covered braise keeps the filling tender and juicy.
Story
The "swan egg" clam earns its poetic name from its large, rounded shell—resembling an egg of mythic proportions. Prized along China's northern coasts for its sweet, tender meat, it becomes an elegant serving vessel in this dish. The clam is removed, minced with pork, tofu, and carrots, then returned to its shell and pan-fried until golden. A brief braise under the lid locks in moisture, ensuring the filling stays succulent. A celery leaf garnish adds a final flourish to this beautiful presentation.
Ingredients
swan egg clam
3
carrot
tofu
pork
celery leaves
salt
ground pepper
olive oil
Instructions
1
Step 1
Clean the surface of the clams. Bring water to a boil in a pot, add the swan egg clams, and cook until done.
2
Step 2
Pry open. Remove the clam meat and mince it.
3
Step 3
Squeeze the tofu to remove excess water. Dice the carrots, and mince the pork into a paste.
4
Step 4
Place all the filling ingredients in a bowl and pour in the olive oil. Add salt and pepper, and mix well.
5
Step 5
Rinse the swan egg shells clean, then stuff the filling into the shells.
6
Step 6
Brush the surface with egg liquid. Stick on celery leaves for decoration.
7
Step 7
Pour olive oil into the pan, and place the clams in. First let the side with the filling face the bottom of the pan, and pan-fry until golden yellow.
8
Step 8
Flip it over, reduce to low heat, cover with a lid, and braise for about ten minutes. (The exact time depends on the size of the shell and the amount of filling.)
