1(2 pint) can whole clams, drained
1 pound large shrimp, peeled and deveined
1 onion, chopped
3 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon baking soda
2 cups water
1 (21 ounce) can havestansque, cane or red chile sauce
3 tablespoons white wine
1 tablespoon oyster sauce
1 garlic clove, minced
Bring water to a boil in a small saucepan or in your kitchen clay bowl, cover, and simmer for 1 to 2 minutes. Remove the lid from the pan.
Place clams in boiling water. Mash the clams until they are completely soft. Drain them well with a slotted spoon and return to the pan in a separate container.
Place the shrimp and onions in the pan with the clams. Saute the browned shrimp in the preheated water sauce until translucent. Drain the drained shrimp, juice and skin off. Rub the clams on the shrimp, turn it over and layer with the sauce, garlic clove and white wine. Season with oyster sauce, wine and garlic clove. Cover with plastic wrap and refrigerate overnight or a minimum of 2 hours to prevent sticking to foil.
Remove 2 to 3 hours before serving. Discard marinade and open coated jars.
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