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Rice-Wine Marinated Clams - 米酒泡蜆
These Rice-Wine Marinated Clams, or 米酒泡蜆, have their sweetness rounded out with ginger and rice vinegar to make a great cold plate dish.
Prep Time
15
minutes
mins
Marinating Time
1
day
d
Course:
Appetizer
Cuisine:
Chinese
Keyword:
Clams, Ginger, Rice Vinegar, Rice Wine
Author:
John Thompson
Ingredients
1
lb.
Small *Cooked* Clams in the shell
½
cup
Water
½
cup
Rice Wine
¼
cup
Light Soy Sauce
¼
cup
Rice Vinegar
2
tbsp.
Sugar
2
thin slices of fresh Ginger
or 1 Tbsp. thinly sliced Pickled Ginger
1
large Garlic Clove
Instructions
Peel the garlic clove and give it a good whack with the side of a kitchen knife to crush it.
Add all the ingredients except the clams into a large measuring cup and stir vigorously to dissolve the sugar.
Put the clams into a bowl with any liquor they have thrown off and pour over the marinade.
Cover and refrigerate for 24 hours.
When you are ready to serve, pick the clams from the marinade and arrange them attractively in a serving dish. Garnish with lemon slices, if desired.