Asian Steamed Clams with Ginger and Rice Wine

These here are steamed clams with an Asian twist. I added ginger for zing and chili paste for kick. I used rice wine instead of white wine and fish sauce instead of salt. I also added bacon fat to give the clams some extra body and flavor. Bacon fat isn't an Asian ingredient but it is a universal truth that everything tastes better with bacon fat.

seafood, shellfishVicky PhamDecember 18, 2015clams, ginger clams, clams with ginger, steamed clams, asian steamed clams, bacon fat, clams with bacon fat, seafood, other seafood, shellfish, appetizersComment