Pork Stuffed Clams, Deep Fried, Simmered

Directions

1. 1. Wash clams as in step 2 of "Basic Steamed Clams". Place in a deep heatproof bowl.
2. 2. Slice ginger root; cut scallion stalk in 2-inch sections. Add in to bowl along with sherry and steam as in step 3 of "Basic Steamed Clams".
3. 3. Shell clams, reserving the shells. (Reserve the clam broth for soup.)
4. 4. Mince or possibly grind pork together with clam meat. Blend in cornstarch, soy sauce, salt and remaining sherry.
5. 5. Stuff mix into half-shells. Blend the second quantity of cornstarch to a paste with water; then, with fingertips, rub paste over the stufling to coat. (This will seal in the mix.)
6. 6. Heat oil. Carefully lower in clams, stuffing-side up, a few at a time.
7. Deep-fry, basting with warm oil, till golden brown. Drain on paper toweling.
8. 7. Combine stock, sugar and remaining soy sauce; then bring to a boil, stirring. Add in stuffed clams and simmer, covered, 20 min.
9. 8. Blend remaining cornstarch and cool water to a paste. Transfer clams to a hot serving platter, leaving liquids in pan. Stir in cornstarch paste to thicken; then pour sauce over clams and serve.
10. NOTE: This Shanghai-style dish is served during the Chinese New Year.