Steamed Stuffed Clams

This is the proper Cantonese treatment of clams, where cherrystones get briefly steamed open, minced, and combined with seasoned ground pork before being heaped back into the half shells for a final steam. The result is a dim sum style appetizer that delivers two textures and two proteins in every bite.

Ground pork acts as the binding agent and adds the savory backbone that the delicate clams need. Fresh ginger, minced scallion, sesame oil, and soy sauce give the filling its unmistakable Chinese profile, while a tablespoon of cornstarch helps the mixture hold together as it steams.

The initial steam to open the clams is brief, just five minutes or so until the shells crack open. Any clams that refuse to open after that should be discarded since they were likely dead before cooking and not safe to eat.

Dipping your stuffing spoon in cold water keeps the pork mixture from sticking, letting you smooth a clean rounded mound into each shell. Steam the loaded shells on a heatproof tray for a full twenty minutes to cook the pork fully.

Pro Tips

• Soak the clams in salted cold water for 20 minutes before cooking to purge any sand from the shells
• Mince the clams finely with a sharp knife or pulse briefly in a food processor for a uniform filling
• Use a bamboo steamer over a wok if you have one, the layered design works perfectly for shells
• Test one clam for doneness at 18 minutes, pork should be cooked through with no pink
• Serve immediately with a dipping sauce of soy, rice vinegar, and a drop of chili oil

Variations

• Swap pork for shrimp paste or a blend of the two for a different filling profile
• Add a finely diced water chestnut for crunch against the soft pork
• Garnish each shell with a small slice of fresh chili and extra scallion before steaming