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
A Recipe for
Spicy Clams In Black Bean Sauce
Food Tip |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This Recipe for Spicy Clams In Black Bean Sauce is one of thousands in the Recipes-to-go Bean Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Spicy Clams In Black Bean Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This is a recipe for Spicy Clams In Black Bean Sauce from the recipe cookbook of Recipes-to-go (Bean)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
He who eats alone chokes alone. |
| Proverb |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
* 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
Serves: 6
Spicy Clams In Black Bean Sauce Recipe brought to you by Recipes To-Go