Clam Rice

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Clam Rice (Com Nghieu)
Servings	Preparation Time	Cooking Time	Calories	Saturated Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol

`INGREDIENTS:`
2 pounds clams, washed well in cold water	1/2 cup water	2 tablespoons lard (or oil)
2 tablespoons pork cracklings	1/2 cup finely shaved banana blossom	1 starfruit, thinly sliced
2 tablespoons sesame seeds, roasted	5 cups cooked white rice	2 tablespoons finely chopped rau ram (polygonum)
1 cup sesame seed rice crackers, baked and broken into small pieces	2 tablespoons chili sauce	1 teaspoon shrimp paste
1 tablespoon vinegar	1 teaspoon lime juice	pinch of sugar

`1`	Steam the clams until they open. Drain, remove meat and set aside. Discard shells. Strain the stock and reduce by one-third, then remove from heat.
`2`	Heat pork fat and saute pork cracklings, add banana blossom, starfruit and sesame seeds. Cook gently for 3 minutes or until sesame seeds are lightly browned. Add rice and clam stock. Stir-fry for 3 minutes. Before removing from heat, add clams, rau ram, rice crackers, season to taste.
`3`	Serve with chili sauce, and shrimp paste mixed with vinegar, lime juice and sugar.

Vietnamese Dessert

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil

Clam Rice (Com Nghieu)