|Dried chinese black mushrooms||2|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Stock||6 Cup (96 tbs)|
1. Soak dried mushrooms. Shell clams with a knife or steam about 5 minutes to open
2. Slice mushrooms and bamboo shoots. Stem snow peas. Mince scallion.
3. Bring stock to a boil. Add mushrooms, bamboo shoots and snow peas and simmer, uncovered, 2 minutes.
4. Stir in sherry, minced scallion and pepper. Add clams. Simmer only to heat through.