Rice-Wine Marinated Clams – 米酒泡蜆 – Sybaritica

These Rice-Wine Marinated Clams, or 米酒泡蜆, have their sweetness rounded out with ginger and rice vinegar to make a great cold plate dish.

• 1 lb. Small *Cooked* Clams in the shell
• ½ cup Water
• ½ cup Rice Wine
• ¼ cup Light Soy Sauce
• ¼ cup Rice Vinegar
• 2 tbsp. Sugar
• 2 thin slices of fresh Ginger or 1 Tbsp. thinly sliced Pickled Ginger
• 1 large Garlic Clove

• Peel the garlic clove and give it a good whack with the side of a kitchen knife to crush it.
• Add all the ingredients except the clams into a large measuring cup and stir vigorously to dissolve the sugar.
• Put the clams into a bowl with any liquor they have thrown off and pour over the marinade.
• Cover and refrigerate for 24 hours.
• When you are ready to serve, pick the clams from the marinade and arrange them attractively in a serving dish. Garnish with lemon slices, if desired.