Clams from M and T Restaurant

September 3, 2010 3:05:29 PM PDT
Happy to see M and T. May and James Tang opened their restaurant in Flushing a year ago, and it is quite a departure from traditional Chinese restaurants in America. It is not Sichuan, Cantonese or Hunan style; instead, it is the food of Qingdao-- in northeast china.

It is approachable get past some of the ingredients.

Ingredients like sea intestines, that are what those tubes are, and they are actually plants from the sea.

Qingdao cuisine uses lots seafood since it is on the coast. A popular dish made of eggs, clams and chives, the chef stirs the eggs with rice wine adds the clams and into the wok. It gets a quick sauté, and when it is just about cooked, you add the chives. It is a super light version of scrambled eggs. Moreover, while you may think you have never heard of Qingdao, the region's namesake beer has been sold in the U.S. since 1972. Now thanks to M and T, food has finally arrived as well.

"I wanted to open a place my home country. This is northern style living up to expectations."



  • 6 medium eggs
  • 20 medium fresh clams, without shells
  • 2 Tablespoons Kwangtung Mijiu (Cantonese Pearl River brand rice wine)
  • 1/4 teaspoon salt
  • 2 Tablespoons corn oil
  • 1/4 cup diced Chinese flat chives
  • 1/8 teaspoon sesame oil

    1. Crack eggs into a bowl, and add the clams, beat lightly, then add the wine, two tablespoons of water, and the salt; and beat lightly for half minute.
    2. Heat wok for one to two minutes until a hand held over it feels the heat, then add the oil and spread it all around covering its every surface.
    3. Add the egg mixture and stir once or twice before adding the chives. Keep stirring until the eggs begin to coagulate, then continue stirring one minute more before adding the sesame oil; it will now look shiny. Stir another half minute to one minute just until the eggs are soft but coagulated. Remove egg mixture to a plate and serve immediately.

    This event is a great way for people to try different cuisines of Asia, including the Qingdao style:

    The event is on Labor Day, at the Sheraton, starting at noon to five.

    Advanced tickets are $55 and $60 cash at the door from