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 T. cornstarch
3 T. Chinese sesame oil
1 T. finely grated ginger
1 T. minced garlic
1/4 cup dry sherry
2 T. soy sauce

Scrub clams and rinse thoroughly. 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, remove from shells, discarding any that have not opened, and set aside. Reserve 2 or 3 shells per serving for garnish. Pour off cooking water, return clams to pot, cover, and keep warm.

Peel daikon and cut into 2" x 1/8" 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, soy sauce, and toss1 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 and garnish with reserved clam shells.

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