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
Eat little, sleep sound. |
| Iranian Proverb |
Herb Tip |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Spicy Clams In Black Bean Sauce is one of thousands in the Recipes-to-go Diabetic Cookbook.
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
This is a recipe for Spicy Clams In Black Bean Sauce from the recipe cookbook of Recipes-to-go (Diabetic)
"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 |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
* 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