- 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

In 8-quarts 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,  transferring clams to large platter as they open. Discard any clams that have not opened. Pour broth over clams on platter 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