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2
as a main dish .Easy
Published 1982
I love very tiny, tender clams, and when I can get them I treat them (and me) to this simple stir-fry, and pile the meat-filled shells and the heady sauce on a bed of steamed noodles. It satisfies my north Chinese love for noodles and garlic, and my south Chinese appreciation of clams dressed richly in an unctuous black bean sauce.