Recipe - Basic Steamed Clams

16 (up to)
24 Clams (46 per person)

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 "Howto 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.