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  Recipe Home » Diabetic » SPICY CLAMS IN BLACK BEAN SAUCE
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  SPICY CLAMS IN BLACK BEAN SAUCE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 281
Ingredients:
Clams:
48 littleneck or small cherrystone clams
Seasonings:
2 Tbls. fermented or salted black beans, rinsed, drained, coarsely chopped
2 Tbls. minced green onions, white part only
1-1/2 Tbls. minced garlic
1 Tbls. minced fresh ginger
1/2 tsp. dried red pepper flakes
Sauce:
1/2 C. chicken broth, or water
1 Tbls. reduced sodium soy sauce
1-1/2 Tbls. rice wine, or sake
1 tsp. granulated sugar
1/4 tsp. pepper
Thickener:
1 tsp. cornstarch
1 Tbls. water
1 Tbls. vegetable oil
2 Tbls. minced green onions
Instructions:
To prepare clams, lightly scrub outside of clams with brush. 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; set aside. To prepare sauce, combine broth, soy sauce, rice wine, sugar and pepper in bowl; set aside. To prepare thickener, combine cornstarch and water in small bowl or C.; 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. 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.
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