Recipe - Steamed Stuffed Clams

18 Cherrystone clams, cleaned
One half teaspoon Salt
One half pound Pork, finely ground
One fourth cup Fresh mushrooms, finely
minced
1 tablespoon Soy sauce
1 tablespoon Chablis
1 tablespoon Cornstarch
1 tablespoon Scallion, minced
1 tablespoon Ginger root, peeled and
minced
One half teaspoon Sesame oil
One half teaspoon Salt

Place the clams into a large pot together with the salt and One half cup of
water. Place over high heat and steam the clams for about 5 minutes,
shaking the pot frequently, just until the clams open.

Drain the clams. Remove clams from the shells, discarding any shells that
have not opened. Mince the clams. Rinse and dry 18 half shells.

In a mixing bowl, combine clams and all the remaining ingredients. Mix
well, and toss the mixture lightly against the inside of the bowl to
combine and compact it.

With a spoon dipped in cold water, stuff the reserved shells with this
mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer
for 20 minutes.

From: The Clam Lovers Cookbook Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini