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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
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 212 (79%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 270
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