Instructions: Stir the chicken stock, rice wine, lime juice, cilantro, chili-garlic sauce, sugar and salt together in a bowl until the sugar is dissolved.

For the Dish: Scrub the mussels or clams under cold running water and discard any with open shells that don"t close when tapped.

Pour enough water into medium saucepan to fill 1 1/2 inches and bring to a boil. Add mussels or clams to the water, cover the pot, and cook until the shells have opened, 2 to 3 minutes for the mussels, slightly longer for clams. Discard any mussels or clams with shells that do not open.

Remove the mussels or clams from the pan with a slotted spoon to a serving bowl. Cover with aluminum foil, shiny-side down, to keep warm. Discard the cooking liquid.

Heat a wok over high heat until hot. Add the oil to the wok and swirl. When the oil is hot, add the garlic, ginger, and sausage. Cook, stirring, until the sausage is cooked through, about 5 minutes. Add the tomato paste and sauce. Bring to a boil, adjust the heat to simmering and simmer for 1 minute. Ladle the hot liquid over the clams, garnish with the cilantro sprigs and serve immediately.

This recipe yields 4 servings.

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