Spicy Clams In Black Bean Sauce
Ingredients| 1 stephen ceideburg CLAMS 48 littleneck or small cherrystone cla, ms 1 seasonings: 2 tbsp fermented or salted black beans * 2 tbsp minced green onions ** 1 1/2 tbsp minced garlic 1 tbsp minced fresh ginger 1/2 tsp dried red pepper flakes SAUCE 1/2 cup chicken broth, or water 1 tbsp reduced sodium soy sauce 1 1/2 tbsp rice wine or sake 1 tsp granulated sugar 1/4 tsp pepper THICKENER 1 tsp cornstarch 1 tbsp water 1 tbsp vegetable oil 2 tbsp minced green onions |
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* 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
Servings:
6
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