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
- 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
- In a small bowl, mash the black beans with the back of a spoon. Set aside.
- Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom.
- Add the black beans, chili sauce, garlic and ginger and stir-fry for 30 seconds.
- Add the clams and stir-fry for another minute. Add the rice wine and stir to combine.
- 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.
- 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.
- Serve and enjoy!
Recipe source: The Chinese Takeout Cookbook