Grilled Salt-Fired Clams

Grilled Salt-Fired Clams

　　Preparation:

　　(1) Remove the clam meat from each shell one by one, clean by removing the intestines, and set aside eight clam shells after washing to keep their original shape.

　　(2) Cut the clam meat, bamboo shoots, and mushrooms into equally sized axe-shaped pieces, and shred the green and red peppers into petal-like shapes.

　　(3) Blanch the bamboo shoots and mushrooms in boiling water, then remove and drain to cool.

　　(4) Add seasonings to the clam meat, along with a small amount of wet starch and stir-fry with lard.

　　(5) Divide the seasoned ingredients evenly among the eight clam shells, placing one petal of green and one of red pepper in each, then close the shells. Put them in the oven and grill for about 15–20 minutes until cooked.

　　Features: The clam meat is grilled to just-cooked tenderness, with a bit of juice remaining, preserving the clams’ natural sweetness while eliminating any fishy taste—delicious and flavorful.