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.

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 <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.