Pork Stuffed Clams

Small clam shells make neat serving containers for this alloy of pork and clams. The easiest way to serve this as an appetizer is to place 3 or 4 shells on each small serving plate and provide small forks.

INGREDIENTS:

·        2 pounds small clams in the shell

·        1 cup water.

·        ½ pound boneless lean pork finely chopped or ground.

·        ¼ cup water chestnuts, finely chopped.

·        1 whole green onions, minced

·        1 tbsp each soy sauce, dry sherry, and cornstarch.

·        ½ tsp each salt and minced fresh ginger.

·        1 tsp sugar.

·        Dash of white paper.

PREPARATION:

·        Scrub clams well with a brush.

·        Place in a wide frying pan and add water.

·        Bring to a boil, then cover and simmer until all the shells open (about 5 minutes).

·        Cool; drain off broth and save for soup.

·        Remove clams from shells; finely chop clam meat.

·        Separate each shell to make two halves.

·        Combine clams with pork, water chestnuts, onion, soy, sherry, cornstarch, salt, ginger, sugar and pepper; mix well.

·        Mound about 4 tsp clam pork mixture inside of each shell.

·        Arrange shells by the filled side upward on heat proof plates that will fit inside a steamer.

·        Cover and refrigerate for as long as 8 hours, but bring to room temperature before steaming.

·        To cook, place plate on a rack in steamer, cover, and steam over boiling water for 20 minutes or until pork is cooked throughout.

·        Serve the first portion while you steam the second.

·        It makes about 20 filled shells.