• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spicy Clams in Black Bean Sauce

  • Recipe Submitted by on

Category: Fish, Diabetic, Chinese

 Ingredients List

  • 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 sodium.

Exchanges: 2 meat, 1/2 fat.

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