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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
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