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Clams in Black Bean Sauce

 

20

Yield

4

- 6 servings

Prep

25

min

Cook

35

min

Ready

60

min

Trans-fat Free
 

Ingredients

2 ½ pounds clams
cup chicken broth
2 tablespoons black bean sauce
*
1 tablespoon sherry
1 teaspoon cornstarch
2 teaspoons chili sauce
szechwan
1 tablespoon vegetable oil
1 scallions, spring or green onions
minced
*
2 teaspoons ginger root
minced

Directions

Place clams on steamer rack over water in saucepan.

Cover and bring to boil.

Cook 5 minutes, or just until shells open.

Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 46717% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 191mg 64%
Sodium 435mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 147g
Vitamin A 35% Vitamin C 105%
Calcium 26% Iron 442%
* based on a 2,000 calorie diet How is this calculated?

 

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