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Recipe: Drunken Clam (Manila Clams with Chinese Cooking Wine)
1 lb of Manila Clams
2 inches of fresh ginger (cut into thin strips)
2 stalks of scallion (julienned)
1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)
Salt to taste
A dash of white pepper powder
A dash of sesame oil
Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot or wok for 3 minutes. Open the cover, add in the scallions and have a quick stir. Then, add in a dash of sesame oil, white pepper powder, and salt to taste. Cover the claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.