Clams Steamed With Ginger And Scallions

• 2 teaspoons minced ginger
• 3 tablespoons scallions, finely sliced
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons Shao-Hsing wine, or sherry
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar
• 1 tablespoon scallion oil (see Note, below)
• 3 tablespoons vegetable stock
• Pinch white pepper
• 12 clams, medium, opened on the half-shell by a fishmonger
• 8 cups boiling water
• 6 sprigs coriander

1. Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

ginger, scallions, soy sauce, hsing wine, sugar, chinese white rice vinegar, scallion oil, vegetable stock, white pepper, clams, boiling water, coriander

Taken from www.epicurious.com/recipes/food/views/clams-steamed-with-ginger-and-scallions-237366 (may not work)