| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 6 | Servings | |
INGREDIENTS
| 24 | Clams | |
| 1 | tb | Sesame oil |
| 2 | ts | Ginger, fresh; finely grated |
| 2 | ts | Garlic; minced |
| 1/2 | ts | Red pepper flakes |
| 1/4 | c | Fermented black beans; rinsed & mashed |
| 2 | tb | Wine, white |
| 1 | tb | Soy sauce |
| 3 | tb | Scallion; chopped white and green part |
| [THE WASHINGTON POST; August 29, 1990] | ||
| per Fred Peters | ||
| Echonet RECIPE_CORNER echo |
INSTRUCTIONS
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, 0.4 g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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