[…] clams are a twofer – a lean and delicious source of protein and the automatic generator of a tasty, instant sauce.
According to Rick Moonen, one of my favorite seafood chefs, most clams these days are cleansed of excess sand before they’re sold.
[…] if you suspect that your batch might be quite sandy inside, soak them in heavily salted water (¼ cup coarse salt for each quart of water) for 30 minutes.
[…] you should remove each clam as its shell pops open.
1 cup low-sodium chicken broth, divided
In a small bowl, whisk together the remaining ½ cup of broth, rice wine, cornstarch and soy sauce and add the mixture to the saucepan in a stream, whisking.
Serve the clams and broth over rice, then garnish each portion with scallion greens.
If you can’t find fermented black beans, substitute 4 teaspoons drained canned black beans mashed with 2 teaspoons light or red miso.
Nutrition information per serving: 410 calories; 100 calories from fat; 11 g fat; 60 mg cholesterol; 46 g carbohydrate; 6 g fiber; 6 g sugar; 31 g protein; 1,310 mg sodium.