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What You Need:
(To Serve: 4 to 6)
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1 pound Chinese icicle radish
1 dozen fresh hard-shell clams in their shells, preferably cherrystone or littleneck clams
2 teaspoons cornstarch, dissolved in
2 tablespoons clam juice
2 tablespoons peanut oil, or flavorless vegetable oil
1 scallion, including the green top, finely chopped
1 teaspoon salt
1 teaspoon sugar
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. With a small knife, peel off and discard the thick skin of the radish, and cut the radish crosswise into 1/8-inch slices. Then cut the slices into shreds 2 inches long and 1/8 inch wide (there should be about 3 cups).
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2. Shuck the clams, or have the fishmonger do it for you. To rid the clam juice of sand, strain it through a double layer of cheesecloth into a small bowl.
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3. Put aside ½ cup of the clam juice into one bowl and dissolve the cornstarch in an additional 2 tablespoons of clam juice in another bowl. Cut the clams in half, washing them in cold water if they seem sandy. Reserve them in a third bowl.
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4. Have the above ingredients, the oil, scallions, salt and sugar within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the scallions, stir-fry for a few seconds, then drop in the shredded radish. Stir-fry for 2 minutes. Add the salt and. sugar. Pour in the ½ cup of clam juice, bring to a boil and cover the pan.
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3. Reduce the heat to moderate and cook for 10 minutes. Then drop in the clams, stir for 30 seconds-no longer, or they will toughen. Give the cornstarch mixture a quick stir to recombine it and pour it over the clams.
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4. Stir over high heat for a few seconds until all the ingredients are coated with a light, clear glaze. Transfer the entire contents of the pan to a heated platter and serve at once.
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