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Manila Clams with Black Bean and Ginger Sauce














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


2 teaspoons peanut oil
2 tablespoons ginger
finely minced
1 tablespoon garlic
finely minced
1 each jalapeño pepper
seeded, minced
¼ cup scallions, spring or green onions
24 each clams
manila or new zealand cockles
¼ cup chinese (xiao xiang) wine
or dry sherry
1 tablespoon oyster sauce
1 teaspoon soy sauce, tamari
½ teaspoon sugar
2 tablespoons black beans
salted, crushed
2 teaspoons cornstarch
½ teaspoon sesame oil


Place oil in a wok over medium high heat.

Stir fry the ginger, garlic, jalapeno, and scallions for 1 minute.

Add the clams and stir well to blend.

Add the Shoa Hsing and a scant ¾ cup water.

Cover wok, and boil the clams open for about 2 to 3 minutes.

Remove clams and place in a colander; shake over wok to let the juices run off into wok.

Set aside.

To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans.

Stir well.

Cook over medium high heat for 30 seconds.

Mix the cornstarch in a small cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately).

Stir well for 10 seconds, remove from heat, and add sesame oil.

Return clams to wok and toss to coat.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 4657% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 199mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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