| Description: | By Dino Datu
Brought to you by Cook Magazine
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| Ingredients: | 1 kilo clams
2 tbsp tausi, drained, rinsed and chopped
3 tbsp chopped wansoy
1 knob ginger, finely sliced
3 cloves garlic, minced
1 medium onion, finely diced
˝ cup Chinese rice wine
˝ cup + 2 tbsp water
1 tbsp cornstarch
sili labuyo to taste
freshly cracked black pepper to taste
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| Instructions: | Sauté ginger, onions and garlic in medium hot oil. Add tausi, clams and rice wine. Pour ˝ cup water, lower heat and cover pan to let clams steam for about 4 minutes or till clams open. Add sili and black pepper to taste. Combine remaining water and cornstarch to make a slurry and add to sauce to thicken. Sprinkle with wansoy and serve at once.
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