Spicy Clams In Black Bean Sauce

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Title: SPICY CLAMS IN BLACK BEAN SAUCE
Categories: Chinese, Fish, Diabetic
Yield: 6 servings

Stephen Ceideburg

---------------------------CLAMS---------------------------
48 Littleneck or small
-cherrystone clams
Seasonings:
2 tb Fermented or salted black
-beans *
2 tb Minced green onions **
1 1/2 tb Minced garlic
1 tb Minced fresh ginger
1/2 ts Dried red pepper flakes

---------------------------SAUCE---------------------------
1/2 c Chicken broth, or water
1 tb Reduced sodium soy sauce
1 1/2 tb Rice wine or sake
1 ts Granulated sugar
1/4 ts Pepper

-------------------------THICKENER-------------------------
1 ts Cornstarch
1 tb Water
1 tb Vegetable oil
2 tb Minced green onions

* rinsed, drained and coarsely chopped (found at
Oriental markets) ** white part only

To prepare Clams: Lightly scrub outside of clams with
brush and place in bowl with water to cover for 1
hour. Drain thoroughly.

To prepare Seasonings: Combine black beans, green
onions, garlic, ginger and dried pepper flakes in
small bowl and set aside.

To prepare Sauce: Combine broth, soy sauce, rice wine,
sugar and pepper in bowl and set aside.

To prepare Thickener: Combine cornstarch and water in
small bowl or cup and set aside.

Place Seasonings, Sauce and Thickener near stove.

Heat wok or skillet with lid over high heat. Add oil
and heat until hot. Add Seasonings and stir-fry about
10 seconds until fragrant. Add Sauce and heat until
boiling. Add clams. Cover and cook, shaking pan
occasionally, until they just open, 3 to 4 -minutes.
Discard unopened clams. Using slotted spoon, transfer
clams to serving bowl. Slowly add Thickener to sauce,
stirring to prevent any lumps. Carefully pour sauce
over clams. Sprinkle top with minced green onions and
serve.

Per serving: 123 calories (52 percent from protein, 21
percent from carbohydrate, 27 percent from fat), 15
grams protein, 6 grams carbohydrate, 4 grams fat, 38
milligrams cholesterol, 164 milligrams sodium.

Exchanges: 2 meat, 1/2 fat.

From the Oregonian's FOODday, 1/19/93.

Posted by Stephen Ceideburg

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