Ingredients
1 T vegetable oil
2 green onions/finely chopped
1 T ginger/minced/peeled
1 garlic clove, finely/chopped
2 dozen cherrystones,
littleneck clams or mussels,
scrubbed/de-bearded
1/2 C water
3 T dry sherry
2 T soy sauce
2 T chopped cilantro
In 8 qt 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, transfer clams to large platter as they open. Discard any unopened clams. Pour broth over clams and sprinkle with cilantro.
Nutritional Information Per Serving (1/4 of recipe): Calories: About 131, Protein: 14 g, Carbohydrate: 5 g,
Fat: 4 g, Cholesterol: 36 mg, Sodium: 576 mg
Diabetic Exchanges: 2 Low-Fat Meat
