| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 24 | Clams | |
| 2 | Or | |
| 3 | Cloves garlic | |
| 1 | Onion | |
| 4 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Wash clams as in step 2 of "Basic Steamed Clams". Mince garlic and onion. Heat oil. Add salt, then garlic and onion; stir-fry a few times. Add clams in their shells and stir-fry gently to heat. Reduce heat to medium and cook clams, covered, until their shells open (about 7 minutes). Stir-fry clams (still in their shells) gently 1 minute more, basting with hot oil and clam liquids. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 0mg
Sodium: 535.9mg
Potassium: 53.7mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: 1.3g
Protein: 2.4g