This meal features two different Oriental-style recipes. The stir-fried clams, water chestnuts, and daikon are served on a bed of fettuccine and accompanied by a second stir-fry dish of snow peas, bean sprouts, and julienne vegetables.
RECIPES
ASSEMBLE THESE SUPPLIES
Clams in Sesame-Ginger Sauce
24 clams, preferably Cherrystone
1/2-pound daikon, if available, or white radishes
12 scallions
8-ounce can water chestnuts 20-ounce can lychees 1 tablespoon cornstarch
3 tablespoons Chinese sesame oil
1 tablespoon finely grated ginger
1 tablespoon minced garlic 1/4 cup dry sherry
2 tablespoons soy sauce
STEPS IN PREPARATION
Scrub clams and rinse thoroughly to rid them of sand. In large stockpot or steamer unit, bring 1/2 inch water to a boil. Add clams and steam, covered, 5 to 7 minutes. With slotted spoon, transfer clams to colander. When clams are cool enough to handle, discard any that have not opened, and set remaining clams aside. Pour off cooking water from pot, return clams to pot, cover, and keep warm. Peel daikon and cut into 2 x 1/2-inch strips. Rinse scallions and pat dry. Trim off root ends and most of green. Slit each scallion in half lengthwise. Drain water chestnuts and lychees, and set aside. In small bowl, blend cornstarch with 1 tablespoon cold water. Heat wok or skillet used for vegetables over medium- high heat for 30 seconds. Add oil. When hot, add Daikon, scallions, and water chestnuts, and stir fry 4 minutes. Add ginger, garlic, sherry, and soy sauce, and toss 1 minute. Add clams and lychees, and stir fry 1 minute. Add cornstarch mixture to pan a few drops at a time, stirring constantly, until clam mixture reaches desired thickness. You may not need all the cornstarch. Top each portion of fettuccine with a serving of clams in their shells.
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