Baked clams with black bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Clams | |
| 1 | tablespoon | Sesame oil |
| 2 | teaspoons | Ginger, fresh; finely grated |
| 2 | teaspoons | Garlic; minced |
| ½ | teaspoon | Red pepper flakes |
| ¼ | cup | Fermented black beans; rinsed & mashed |
| 2 | tablespoons | Wine, white |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | Scallion; chopped white and green part |
| [THE WASHINGTON POST; August 29, 1990] | ||
| per Fred Peters | ||
| Echonet RECIPE_CORNER echo | ||
Directions
Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at 450F, or until cooked but not tough. Serve immediately.
Per Serving: 84 Calories, 9 g Protein, 4 g Carbohydrates, 3 g Fat, ⅖ g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium
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