CLAMS IN PEANUT SAUCE 沙爹酱蛤

Originally published here:
http://atthebackofthehill.blogspot.com/2010/11/chinese-recipes-eight-easy-dishes.html



沙爹酱蛤 SA-TE JEUNG GAP
Clams in saté (peanut) sauce.

One pound of clams, scrubbed and rinsed.
One scallion, coarse cut.
One garlic glove, chopped.
Quarter cup stock.
Two TBS sherry.
Two TBS. oil.
One TBS. smooth peanut butter.
Dash of Tabasco.
1 Tsp. Sugar.
1 Tsp. cornstarch.

Mix the stock, sherry, peanut butter, Tabasco, sugar, and cornstarch till smooth.
Put clams, scallion, oil, and a jigger of water into a saucepan. Cook on moderate heat with the lid on till the clams open, agitating occasionally. When the shell are open, add everything else. While stirring, bring to a boil. Simmer shortly, remove unopened shells, and serve.