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Suggest a better description1. 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
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 270 | ||
Calories from Fat: 212 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 45.1mg | 14 % | |
Sodium 263.8mg | 9 % | |
Potassium 241.4mg | 6 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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