Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges. HOLY BASIL PASTE: Combine ingredients in a blender and puree. Per serving: 1868 Calories (kcal); 81g Total Fat; (38% calories from fat); 28g Protein; 267g Carbohydrate; 108mg Cholesterol; 10696mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 15 Fat; 15 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9313 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1605g)|
|Recipe Makes: 1|
|Calories from Fat: 651 (28%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 28.2g||141 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 182.6mg||56 %|
|Sodium 9156.8mg||316 %|
|Potassium 3767.7mg||99 %|
|Total Carbohydrate 352.5g||104 %|
|Dietary Fiber 55.8g||223 %|
|Sugars, other 296.7g|
|Protein 81.2g||116 %|
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Calories per serving: 2324
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