Scallions Mixed with Baby Clams First Release

Name: Scallions Mixed with Baby Clams First Release
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 500g Blood cockle; 100g Scallion; 1 spoon Seafood soy sauce; 1 spoon Soy sauce for steamed fish; 1 spoon Black vinegar; 1 tsp horseradish

Briny baby clams are briefly boiled, rinsed and matched with feathery scallion slivers plus a punchy sauce of soy, vinegar and mustard for a bold, oceanic bite.

30 minNewMedium Cold Dishes Mix Savory

Instructions

1
Wash the Manila clams thoroughly and soak them in water.
2
Put cold water into a pot, add scallions, ginger, garlic, cooking wine, and bring to a boil.
3
Clams cook as soon as they open, but for safety, they were cooked a little longer before being taken out and drained.
4
Scoop out the clam meat and rinse it twice with cool boiled water.
5
Finely slice the scallions.
6
Mixed together with clam meat.
7
Prepare a mysterious sauce: 1 tablespoon of steamed fish soy sauce, 1 tablespoon of seafood soy sauce, 1 tablespoon of aged vinegar, 1 dab of mustard, and mix well.
8
Pour the sauce over the clams, discard any mustard that hasn't dissolved, the taste is just right.