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In a large pot, bring water to a boil, add clams and boil until shells open. Place clams on a warm serving dish. Put vegetable oil in a wok. Set aside the ginger and the scallions, and mix remaining ingredients together for the sauce. Heat the wok over high heat for 45 seconds. When a wisp of white smoke appears add ginger and scallions. Stir for 5 seconds, add sauce mixture and stir with spatula until sauce thickens and begins to bubble. Remove from heat, pour over clams and serve at once.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups