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Steamed Clams Stuffed With Pork

24 Clams
1/2 lb Lean pork
2 sl Fresh ginger root
1 Scallion stalk
1 tb Soy sauce
1 tb Sherry
1/2 ts Salt
1/2 ts Sugar


Wash clams, in their shells, under cold running water to remove sand. Scrub with a brush if necessary. Place clams on a shallow heatproof platter. Steam until clam shells open (5 to 10 minutes). See "How-to Section". Shell clams, reserving the shells.


Mince pork together with ginger root, scallion and clam meat. Blend in soy sauce, sherry, salt and sugar.


Stuff mixture into half-shells. Arrange, stuffing-side up, on a heatproof platter.


Steam until pork is cooked through (about 15 minutes).


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