Clams with Black Bean Sauce

Clams with Black Bean Sauce

As always, I did my grocery shopping on Saturday. I was in no hurry so I went to the fresh seafood section to look around.  I saw the clams and realized that I haven’t had clams for a while so I bought a pound and a half of it and decided to make it for lunch. I usually make clams soup but this time I decided to try a new recipe. I found a simple one that uses ingredients that I have in my pantry and in my fridge. It was so easy to make; it was ready in less than half an hour :D

Clams with Black Bean Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-3 servings

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

Recipe source: The Chinese Takeout Cookbook

http://salu-salo.com/clams-with-black-bean-sauce/

Comments

  1. angelitacarmelita says

    I just found your site via Tastespotting, and I’m so happy! clams w/black beans is my absolute favorite dish, and your recipe looks simple and deliscious! the only problem I have is that your picture shows the most beautiful, perfect clams…. I’m super jealous. I can’t get those in Virginia, but now, I’m on the hunt! thank you for sharing.

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