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Chinese Steamed Clams -- e

Source of Recipe

"The All New Good Housekeeping Cookbook"
Chinese Steamed Clams -- e
Yield: 4 servings

- 1 tablespoon vegetable oil
- 2 green onions, finely chopped
- 1 tablespoon minced, peeled fresh ginger
- 1 garlic clove, finely chopped
- 2 dozen cherrystone or littleneck clams, scrubbed, - or - mussels, scrubbed and debearded
- 1/2 cup water
- 3 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh cilantro

In 8-quarts saucepot, heat oil over high heat. Add green onions, ginger, and garlic; cook until green onions are tender, about 1 minute. Add clams, water, sherry, and soy sauce; heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, transferring clams to large platter as they open.

Discard any clams that have not opened. Pour broth over clams on platter and sprinkle with cilantro.

1/4 of recipe equals: Calories: About 131, Protein: 14 g, Carbohydrate: 5 g, Fat: 4 g, Cholesterol: 36 mg, Sodium: 576 mg +++EXC: 2 Low-Fat Meat