1. 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. 2. Mince pork together with ginger root, scallion and clam meat. Blend in soy sauce, sherry, salt and sugar. 3. Stuff mixture into half-shells. Arrange, stuffing-side up, on a heatproof platter. 4. Steam until pork is cooked through (about 15 minutes). See "How-to Section". From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.