Pork-stuffed Clams, Deep-fried, Simmered

Jesus had little trouble reaching the harlots, the thieves, robbers, criminals, outcasts, and sinners of society, including the tax collectors and the extortionists, but He had an almost impossible time reaching the religious, self-righteous, moral people who were under the illusion and self-deception that because of their goodness, everything was OK between them and God. They recognized no sin, so they needed no Savior. That is always the danger of morality. Morality creates an illusion of safety when in fact the person who is moral may be in the greatest danger of all.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Shanghai	Seafood	6	Servings

INGREDIENTS

24		Clams
2		Fresh ginger root
1		Scallion stalk
1	T	Sherry
1/2	lb	Lean pork
1	T	Cornstarch
3	T	Soy sauce
1/2	t	Salt
1	t	Cornstarch
2	t	Water
		Oil for deep-frying
1	c	Stock
1	t	Sugar
1	t	Soy sauce
2	T	Cornstarch
1/4	c	Water

INSTRUCTIONS

Wash clams as in step 2 of "Basic Steamed Clams". Place in a deep
heatproof bowl. Slice ginger root; cut scallion stalk in 2-inch
sections. Add to bowl along with sherry and steam as in step 3 of
"Basic Steamed Clams". Shell clams, reserving the shells. (Reserve  the
clam broth for soup.) Mince or grind pork together with clam  meat.
Blend in cornstarch, soy sauce, salt and remaining sherry.  Stuff
mixture into half-shells. Blend the second quantity of  cornstarch to a
paste with water; then, with fingertips, rub paste  over the stufling
to coat. (This will seal in the mixture.) Heat oil.  Carefully lower in
clams, stuffing-side up, a few at a time.  Deep-fry, basting with hot
oil, until golden. Drain on paper  toweling. Combine stock, sugar and
remaining soy sauce; then bring to  a boil, stirring. Add stuffed clams
and simmer, covered, 20 minutes.  Blend remaining cornstarch and cold
water to a paste. Transfer clams  to a warm serving platter, leaving
liquids in pan. Stir in cornstarch  paste to thicken; then pour sauce
over clams and serve.  NOTE: This Shanghai-style dish is served during
the Chinese New Year.  From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 106 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: 27.5mg Sodium: 833.5mg Potassium: 231.9mg Carbohydrates: 9.2g Fiber: <1g Sugar: 1.9g Protein: 10.1g