Clam Stir Fry
3 Tbsp. peanut, soy or vegetable oil
1-15 oz. can Whole Ocean Clams, drained, juice reserved
1- 61/2 oz. can water chestnuts, drained
1-61/2 oz can bamboo shoots, drained
1/2 lb. fresh or frozen snow peas
rice of your choice
Prepare rice with reserved clam juice. Heat oil in wok until very hot. Add vegetables and toss until cooked al dente. Add Whole Ocean Clams just prior to serving. Toss until heated thoroughly. Serve over rice with soy sauce or hot mustard. Yield: serves four.