• 1 tablespoon vegetable oil
  • 2 green onions, finely chopped
  • 1 tablespoon 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 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped fresh cilantro


  1. In 8-quarts saucepot, heat oil over high heat.
  2. Add green onions, ginger, and garlic; cook until green onions are tender, about 1 minute.
  3. Add clams, water, sherry, and soy sauce; heat to boiling.
  4. Reduce heat; cover and simmer 5 to 10 minutes, transferring clams to large platter as they open. Discard any clams that have not opened.
  5. Pour broth over clams on platter and sprinkle with cilantro.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 131
Fat: 4 grams
Sodium: 576 milligrams
Cholesterol: 36 milligrams
Protein: 14 grams
Carbohydrates: 5 grams

Diabetic Exchanges

2 Low-Fat Meat

Book Title: The All New Good Housekeeping Cookbook

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