Grandma's easy Chinese fried stuffed clams
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Grandma's easy Chinese fried stuffed clams

30 mins
to chill the clams

Susan says

These fried stuffed clams are good as a main course, but also can be served with drinks as finger food. They don't really need a dipping sauce, but if you like, serve the clams with finely julienned ginger mixed with brown vinegar.

This is my grandmother's recipe; she was an excellent cook.

fresh clams, about 4cm (1½in) long
150g (5⅓oz)
slightly fatty minced pork
50g (1¾oz)
peeled fresh shrimp meat
fresh water chestnuts
spring onion
5ml (1tsp)
light soy sauce
5ml (1tsp)
sake or Chinese rice wine (or substitute dry sherry)
5g (1tsp)
sesame oil
granulated sugar
a pinch of fine sea salt and ground white pepper
fine breadcrumbs, for coating
cooking oil, for frying

Rinse the clams thoroughly then put them in a pan with 60ml (¼ cup) of cold water. Cover the pan with a lid and place over a medium-high flame. Bring the water to the boil then simmer until all the clams have opened, shaking the pan occasionally. Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels.


Use a paring knife to peel the water chestnuts, then rinse them thoroughly to remove any mud. Mince the water chestnuts and spring onions, and chop the clam and shrimp meat.


Put the minced pork in a bowl and add the water chestnuts, spring onions, clam, shrimp, soy sauce, rice wine, sesame oil, sugar, cornstarch, salt and pepper. Mix thoroughly.


Pack the mixture into the clam shells, mounding it slightly over the top. You probably won't need all the clam shells. Put the stuffed clams onto a tray and refrigerate for 30 minutes.


Pour some breadcrumbs in a flat bowl. Pour oil to the depth of about 2cm (⅞in) in a skillet and place over a medium-high flame. Heat the oil to 180°C (350°F).


Dredge the tops of the clams in the breadcrumbs and press so the breadcrumbs adhere. Place the clams breadcrumb side-down in the hot oil. Fry for a few minutes, or until the breadcrumbs are medium brown and the meat/clam mixture is cooked through. Drain on paper towels.


Place the clams on a plate and serve hot or warm.


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