6 dried mushrooms
4 oz. rock cod or white fish
2 c. coarsely chopped Chinese cabbage
2 c. fresh chopped spinach
6 lg. shrimp in shells
1 c. shelled oysters
6 cherrystone clams in shell
4 oz. tofu, 1 inch pieces
4 green onions, bias cut in 1 inch pieces
4 c. chicken stock
4 c. bean thread

Cover mushrooms with warm water and soak 30 minutes. Soak bean thread with warm water 15 minutes. Drain well and set aside. Blanch fish in boiling water for 3 minutes; immediately plunge into cold water, then drain. Repeat blanching method with cabbage and spinach.

In a deep skillet arrange all the ingredients. In another pan bring chicken stock to a boil, then pour over ingredients in skillet and cover. Cook 10 minutes until clams open. Serve in bowls. Yield 6 servings. Very Yummy!!