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Name: Steamed Stuffed Clams
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Chablis; 18 Cherrystone clams, cleaned; 1 tb Cornstarch; 1 tb Scallion, minced; 1/2 ts Salt; 1/2 ts Salt; 1/2 lb Pork, finely ground; 1/4 c Fresh mushrooms, finely; 1 tb Ginger root, peeled and; 1 tb Soy sauce; 1/2 ts Sesame oil

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INGREDIENTS

1 tb Chablis
18 Cherrystone clams, cleaned
1 tb Cornstarch
1 tb Scallion, minced
1/2 ts Salt
1/2 ts Salt
1/2 lb Pork, finely ground
1/4 c Fresh mushrooms, finely
1 tb Ginger root, peeled and
1 tb Soy sauce
1/2 ts Sesame oil

Servings

INSTRUCTIONS

Place the clams into a large pot together with the salt and 1/2 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

NOTES

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 6 Servings

Calories: 11
Calories from Fat: 4 (36%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 42.5mg		1 %
Potassium 15.9mg		0 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.1g
Protein 0.2g		0 %
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.

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Calories per serving: 11

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