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Clams with Pork and Golden Garlic

Photo: © Kana Okada
Yield 4
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.

Ingredients

  • 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

  1. 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.

  2. 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.