Sake-Steamed Clams

4 Servings of Sake-Steamed Clams

120 Kcal per serving

30 littleneck clams (1100g)

1 red chili pepper

3 cloves garlic

3 scallions

Half cup sake wine
2 Tablespoon tsuyu sauce

Do you know clams contain higher iron than beef?  It is definitely one of the best choices for people with iron-deficiency anemia.  Zero glycemic indexed clams are also excellent choice for diabetic patients.  In addition, clams have EPA/DHA (100g, 140mg EPA/DHA), the two omega-3 fatty acids that clinically proved to help reduce risk factors for heart disease, including lower down blood cholesterol and blood pressure.  Clams are low in calories, yet a great source of vitamin B12, copper, selenium.  Selenium is cofactors for glutathione peroxidase, an enzyme that protects us from oxidative damages.  However, clams are high in purines that are not recommended for people with gout attack.

Tsuyu sauce is made with a combination of soy sauce and dashi (soup extracted from bonito flakes, seaweed, shiitake mushroom, and soy sauce).  Tsuyu sauce provides multiple layer flavors that are perfectly complement clams.  In addition, shoyu-polysaccharides and shoyu-flavones from soy sauce can help the growth of gut probiotics and boost immune function.  Shiitake mushrooms have high amounts of beta-glucans that can also boost immune system to prevent microbial infections.  Red chili peppers not only add color to this dish but also has capsaicin that can increase metabolism.  The sulfur-containing allicin in garlic has ability to inhibit cholesterol synthesis, and has anti-microbial activities.  Green scallions garnish, contains thiosufinates to protect us from microbial infection and prevent colon cancer.  Overall, this is a low-calorie dish with tons of health benefit.