24 clams
1 tbsp sesame oil
2 tsp ginger, fresh, finely grated
2 tsp garlic, minced
1/2 tsp red pepper flakes
1/4 cup fermented black beans, rinsed & mashed
2 tbsp wine, white
1 tbsp soy sauce
3 tbsp scallion, chopped white and green p
Directions
Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at
450F, or until cooked but not tough. Serve immediately.
Per Serving: 84 Calories, 9 g Protein, 4 g Carbohydrates, 3 g Fat,
0.4 g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
per Fred Peters
Echonet RECIPE_CORNER echo
Servings: 6 servings
Baked Clams With Black Bean Sauce Recipe brought to you by Recipe Ideas
Categories: Bean; Fish; Sauce; Seafood; Vegetable
The History of Recipes
Historians have tracked the existence of recipes far back into the distant past, certainly as far as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the early Romans made use of many different herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and tastes prompted a surge in books on cookery, many of which still exist in private collections. Over the next few centuries, the upper classes competed to lay on the best banquets, and because of this the best cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookbooks were highly popular due to higher levels of literacy, more leisure time and having more money. The introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Baked Clams With Black Bean Sauce recipe.
