---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY CLAMS IN BLACK BEAN SAUCE
  Categories: Chinese, Fish, Diabetic
       Yield: 6 servings
  
            Stephen Ceideburg
 
 ---------------------------CLAMS---------------------------
      48    Littleneck or small
            -cherrystone clams
            Seasonings:
       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
 
 ---------------------------SAUCE---------------------------
     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
 
 -------------------------THICKENER-------------------------
       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.
   
   From the Oregonian’s FOODday, 1/19/93.
   
   Posted by Stephen Ceideburg
  
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