Clams with Pork and Golden Garlic
Provided by: Food&Wine
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.
- 3 tablespoon(s) vegetable oil
- 4 large garlic cloves, thinly sliced
- 1/4 pound(s) ground pork
- 1/2 cup(s) dry white wine
- 40 littleneck clams, scrubbed
- 2 teaspoon(s) Chinese black-bean chile sauce
- 4 scallions, thinly sliced
- Rice, for serving
- 1. 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.
- 2. 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.