4 lb Chicken-serving size pieces

    1/4 c  Sake plus 2T

      2 tb Soy sauce

  5 3/4 c  Chicken stock

     16    Clams little neck in shell

      1 tb Gingerroot, minced, fresh

      1 c  Onions, green, chopped

      3 c  Rice short grain uncooked

    1/4 c  Cilantro leaves chopped

      1 tb Szechuan chili sauce

      1 lb Shrimp whole, raw

    1/2 ts Saffron threads crushed

  1 1/2 lb Mussels in shell

    1/4 c  Oil, olive plus 2T

  1 1/2 tb Garlic minced

    1/4 lb Sausage, Chinese pork

      1 c  Snow peas julienned

  Shell, devein and butterfly the shrimp. Scrub mussels and clams and
  soak in several different changes of water until needed. Cut chinese
  sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the
  oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake
  in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of
  the sake in another bowl and set aside.Dissolve the saffron in some
  of the chicken stock and set aside. Heat 1/4 cup of the olive oil in
  a large skillet: medium high heat. Add chicken pieces a few at a
  time, cook until browned on each side. Set aside untill all are
  browned. Pour off fat from skillett then add remaining (2T) olive
  oil, garlic and gingerroot. Cook for 1 minute then add green onion
  and cook 30 seconds more. Now add the steamed sausage and cook 1 more
  minute then add the rice and stir until it is all coated. Pour in the
  chicken stock, dissolved saffron, remaining 1/4 cup of sake and
  remaining 1T soy sauce. Bring to a boil and cook over medium heat for
  10 minutes. Add the snow peas, shrimp and chicken pieces and cover

  with rice mixture. Arrange clams and mussels on top, sticking up so
  they will open. Bake uncovered at 350/F for 30-40 minutes or until
  clams and mussels are open. Sprinkle the cilantro over the top and
  serve from the pan together with green salad and crusty bread.