- 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
- 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.