2 to 3 dozen clams, shucked and cooked
1 large green pepper, cut into chunks
1 (14-1/2 oz.) can sliced pineapple
6 water chestnuts, sliced
1-1/2 cups pineapple juice
1 T. soy sauce
2 T. vinegar or lemon juice
2 T. currant jelly
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1 T. corn starch
2 T. water



Cook clams. Pour boiling water from clams over green pepper and let stand 3 minutes, drain. Drain the pineapple and cut into quarters. Measure juice, add enough pineapple juice or water to make 1-1/2 cups. Combine pineapple juice, soy sauce, vinegar, jelly, mustard, salt, pepper, and ginger in saucepan.

Cook over low heat until jelly is melted. Mix cornstarch with water, add to hot mixture. Cook, stirring constantly until thick. Add clams, green pepper, pineapple and water chestnuts; cook until heated. Serve over cooked rice.

Serves 6.

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