March 8

Asian Steamed Clams or Mussels

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Loving food as I do, I am always on the lookout for carb-friendly recipes to add to my cooking repertoire. Since I know most of you are, too, I decided to pass them along when I find them, so that we can all benefit from new and delicious ways to live the low carb life.

Here’s a great AP article about one from famed Chef Sara Moulton that caught my eye because, though I am not a huge fan of mussels, I dearly love steamed clams. Of course, you’ll want to eliminate the bread in her original recipe and just enjoy the delicious bivalves and slurp the broth with a spoon! (You’ll see my comments and deletions that make it more appropriate for those of us trying to limit grains and other carby things.) Take a look and give it a try!

Sara Moulton's Asian Clams or Mussels

Sara Moulton’s Asian Steamed Clams or Mussels with Broccoli Rabe
Serves 4

2 tablespoons vegetable oil
1 tablespoon grated or finely chopped fresh ginger
1/2 cup finely chopped scallions (white and green parts)
3 large cloves garlic, minced
1 teaspoon Chinese chili sauce (or your favorite hot sauce)
1/2 cup dry white wine
1/2 cup low-sodium chicken broth [MD notes: I use regular, not low-sodium]
3 dozen littleneck clams or 2 pounds mussels, scrubbed well
1/2 teaspoon sesame oil
3 cups blanched and coarsely chopped broccoli rabe
8 thick slices country-style bread, toasted [MD notes: I leave this out!]

Start to finish: 30 minutes.
In a large saucepan, heat the oil over medium high. Add the ginger, scallions and garlic and saute for 1 minute. Add the chili sauce, white wine, chicken broth and clams. Cover tightly and cook until the clams start to open. As they open, transfer the clams to a bowl. It will take 7 to 10 minutes for all the clams to open. Discard any clams that do not open.
Keep the saucepan over medium heat. Return the clams and any liquid in the bowl to the pan. Add the broccoli rabe, then cook just until heated through. Add the sesame oil and stir well. Divide the clams and broccoli rabe, along with the cooking liquid, between 4 shallow soup bowls. Serve each bowl with a few slices of toasted bread and a soup spoon.

Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”


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