Chinese Steamed Clams - 5g Carb
Yield: 4 servings
From: The All New Good Housekeeping Cookbook
1 Tbsp vegetable oil
2 green onions, finely chopped
1 Tbsp 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 Tbsp dry sherry
2 Tbsp soy sauce
2 Tbsp 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.
Nutritional Information Per Serving (1/4 of recipe):
About 131 Calories, 14g Protein, 5g Carbohydrate, 4g Fat,
36mg Cholesterol, 576mg Sodium
Diabetic Exchanges: 2 Low-Fat Meat