INGREDIENTS

INSTRUCTIONS

1. Prepare "Dip for Clams" (see recipe).
2. Wash clams, in their shells, under cold running water to remove sand.
Scrub with a brush if necessary.
3. Place clams on a shallow heatproof platter. Steam until clam shells open
(5 to 10 minutes). See "How-to Section".
4. Serve clams in their shells, with the dip on the side.
NOTE: Clams may also be opened by boiling. Pour over boiling water to cover
and boil until shells open. VARIATIONS:
1. In step 3, place in a deep heatproof bowl 1 pound fresh spinach, with
tough stems removed. Sprinkle with 2 tablespoons soy sauce and top with
unopened clams. Steam as directed.
2. After step 3, shell clams and toss them in the clam dip; then
refrigerate to chill.
3. After step 3, shell clams; arrange them on a heatproof platter. Pour
over amixture of 2 tablespoons soy sauce; 1 tablespoon sherry; 1 leek stalk
and 2 slices fresh ginger root, both minced. Steam 5 minutes more.
4. In the variation above, substitute for the seasoning mixture 1
tablespoon shrimp sauce and 1 leek stalk, minced.
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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