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 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1/4 pound ground pork
1/2 cup dry white wine
40 littleneck clams, scrubbed
2 teaspoons Chinese black-bean chile sauce
4 scallions, thinly sliced
Rice, for serving
How to Make It
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.
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.
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