Spicy clams in black bean sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 48 | Littleneck or small cherrystone clams | |
| Seasonings: | ||
| 2 | tablespoons | Fermented or salted black beans * |
| ½ | cup | Chicken broth, or water |
| 1 | tablespoon | Reduced sodium soy sauce |
| 1½ | tablespoon | Rice wine or sake |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 2 | tablespoons | Minced green onions ** |
| 1½ | tablespoon | Minced garlic |
| 1 | tablespoon | Minced fresh ginger |
| ½ | teaspoon | Dried red pepper flakes |
| 1 | teaspoon | Granulated sugar |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | Minced green onions |
Directions
CLAMS
SAUCE
THICKENER
* 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, ½ fat.
From the Oregonian's FOODday, 1/19/93.
Posted by Stephen Ceideburg
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95