Add the garlic, and cook, stirring, until soft, about 2 minutes. Add all but 2 tablespoons of the scallions to the oil, season with a few grinds of pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Wipe out the skillet.Īdd 1 1/2 tablespoons of the oil to the skillet, and return it to medium heat. Pour any clam liquid from the skillet into a paper-towel-lined fine-mesh strainer set over a bowl set aside. Remove from the heat, and transfer the clams with a slotted spoon to a rimmed baking sheet to cool.
Cook just until the shells open, 7 to 9 minutes. When the water starts to bubble, add the clams in a single layer, and cover with a tight-fitting lid. Heat 2 tablespoons water in a straight-sided medium skillet over medium heat. Rinse the clams thoroughly under cold water. Transfer the clams to a strainer with a slotted spoon, leaving any sand at the bottom of the bowl. Add the clams, and let sit for 10 minutes. Stir together 8 cups cold water and the cornstarch in a large bowl.
