Spicy clams in black bean sauce
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Spicy clams in black bean sauce
  Spicy    Clams    Chinese    Fish    Diabetic    Beans  
Last updated 6/12/2012 1:24:17 AM. Recipe ID 57741. Report a problem with this recipe.
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      Title: Spicy clams in black bean sauce
 Categories: Chinese, Fish, Diabetic
      Yield: 6 Servings
           Stephen Ceideburg

     48    Littleneck or small
           -cherrystone clams
      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

    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

      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
  Exchanges: 2 meat, 1/2 fat.
  From the Oregonian's FOODday, 1/19/93.
  Posted by Stephen Ceideburg

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Recipe ID 57741 (Apr 03, 2005)

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