Stuffed Clams/酿蛤蜊/あさりの肉詰め

This is something I recreated from a recipe on a magazine I flipped through awhile ago. The combination of these two main ingredients - minced pork and fresh clams, was just superb. I did not use much seasoning, the fresh taste was a gift from the nature.

I have been light cooking lately, easy to cook, to eat and to clean recently. Except this one. I spent half-an-hour or more just to get them ready to steam. Having said that, for sure I will make it again as it was so tasty and juicy.

Ingredients (3-4 servings):

• 12 large clam
• 1 tbsp sake
• 1 tbsp water
• 150 g minced pork
• 1 medium size eringi mushroom, chopped
• 1/4 carrot, chopped
• 1/4 tsp sugar
• 1/4 tsp sesame oil
• 1/2 tbsp katakuriko/corn starch **
• Salt
• Pepper

**Rub inner side of clam shells with katakuriko first, then mix leftover katakuriko into the minced pork. 

Method:

1. Put sake and water in a small pot, bring to a boil then add in clam. Put the lid on and cook until all clams opened. Set aside to cool down slightly.  
2. Transfer clams to a plate, reserve the liquid/soup.
3. Remove flesh from each clam and set aside for later use. Keep the shells intact, rub inner part of shells with katakuriko. Set aside.
4. In a separate bowl, combine all other ingredients EXCEPT salt and pepper. Mix with chopsticks/spatula/hand in same direction until the side of bowl became sticky. Then, add in liquid reserved from steaming the clam. Beware of sand/dirt at the bottom of the pot of liquid. 
5. Add salt and pepper to taste, again mix in same direction till well blended. Set aside for 15 minutes or so. 
6. Divide mince mixture into 12 equal portions, press a steamed clam (flesh) into each portion then stuff it into shells.
7. Put stuffed clams in a plate, steam in a preheated steamer on low-medium for about 15 minutes. 
8. Garnish and serve warm.

Cook's note:

1. Steamed on low-medium heat, meatballs will be juicy and tender.
2. Add in pepper helps in removing any fishiness taste, some grated ginger maybe added if desired.