Ingredients

• 1 tablespoon vegetable oil
• 2 green onions, finely chopped
• 1 tablespoon minced, peeled fresh ginger
• 1 garlic clove, finely chopped
• 2 dozen cherrystone or littleneck clams, scrubbed, or mussels, scrubbed and debearded
• 1/2 cup water
• 3 tablespoons dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh cilantro

Directions

1. In 8-quarts saucepot, heat oil over high heat.
2. Add green onions, ginger, and garlic; cook until green onions are tender, about 1 minute.
3. Add clams, water, sherry, and soy sauce; heat to boiling.
4. Reduce heat; cover and simmer 5 to 10 minutes, transferring clams to large platter as they open. Discard any clams that have not opened.
5. Pour broth over clams on platter and sprinkle with cilantro.