Clams with Black Bean Sauce

Ingredients

• 1 ½ lbs Manila clams, rinsed and scrubbed
• 2 tablespoons fermented black beans (tausi), rinsed
• 1 tablespoon olive oil
• 1 teaspoon Sriracha hot chili sauce
• 2 cloves garlic, minced
• 1 ½ teaspoons minced ginger
• 2 tablespoons Chinese rice wine or dry sherry
• 1/3 cup water
• 1 green onion, thinly sliced

Instructions

1. In a small bowl, mash the black beans with the back of a spoon. Set aside.
2. Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom.
3. Add the black beans, chili sauce, garlic and ginger and stir-fry for 30 seconds.
4. Add the clams and stir-fry for another minute. Add the rice wine and stir to combine.
5. Pour in the water, cover and allow the clams to steam for 5 minutes or until all the shells have fully open. Discard any clams whose shells are still closed. Transfer the clams to a serving plate.
6. Allow the broth to simmer for another 1 to 2 minutes or until sauce has been reduced and thickened. Stir in green onions. Pour the sauce over the clams.
7. Serve and enjoy!

Notes