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 😀

Cooking Tips for Perfect Clams

Cooking clams can be a bit tricky if you haven’t done it before. The key is to ensure they are fresh. Look for clams that are tightly closed or close when tapped. If you find any that remain open, it’s best to discard those. Once you have your clams, rinse them thoroughly under cold water to remove any sand or grit. A good soak in salted water for about 30 minutes can help them expel any remaining sand. This simple step can make a big difference in the final taste. When cooking, avoid overcooking the clams. They only need a few minutes in the hot sauce to open up and cook through. If they stay in too long, they can become rubbery. If you’re adding them to a sauce, wait until the sauce is nearly done before tossing the clams in. This way, they will absorb all the flavor without losing their tenderness. Lastly, consider adding a splash of white wine to the cooking liquid for an extra layer of flavor. It pairs beautifully with the black bean sauce and enhances the overall dish.

Serving Suggestions and Pairings

When it comes to serving clams with black bean sauce, consider what will complement the dish. A side of steamed jasmine rice is a classic choice, as it soaks up the rich sauce beautifully. You can also serve it alongside some stir-fried vegetables for added color and nutrition. Broccoli, bell peppers, and snap peas work well. If you’re in the mood for something crunchy, a simple cucumber salad with a light vinegar dressing can provide a refreshing contrast to the rich, savory flavors of the clams. For drinks, a chilled glass of white wine, like Sauvignon Blanc or a light lager, pairs nicely with the dish. If you want to elevate the experience, consider adding some crusty bread on the side for dipping into the sauce. It helps to soak up every last bit of that deliciousness. For those who enjoy a bit of heat, sprinkling some sliced fresh chilies or a dash of chili oil on top just before serving can give it an extra kick. Enjoying your clams with these sides can transform a simple meal into something special.

Frequently Asked Questions

What can I substitute for fermented black beans?

If you can’t find fermented black beans, you can use black bean paste or even miso as a substitute. Just remember that the flavor might be a bit different, so adjust to taste.

How should I store leftover clams with black bean sauce?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove to avoid overcooking the clams again.

Can I make this dish ahead of time?

It’s best to cook the clams right before serving since they can get rubbery if reheated. However, you can prepare the sauce in advance and just add the clams when you’re ready to eat.

What can I serve with clams in black bean sauce?

These clams go great with steamed rice or noodles to soak up that delicious sauce. A light salad or some stir-fried vegetables can also complement the meal nicely.

What are common mistakes when cooking clams?

One common mistake is not soaking the clams long enough, which can leave sand in your dish. Another is overcooking them, so keep an eye on them and take them off the heat as soon as they open.

Clams with Black Bean Sauce

Liza Agbanlog

Savory Manila clams come alive in a rich black bean sauce, with hints of garlic, ginger, and a kick of Sriracha. Quick to make and oh-so-satisfying!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Chinese

Servings 2 -3 servings

Calories 200 kcal

Ingredients

  

1x2x3x

• 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

 

• 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!

Notes

Recipe source: The Chinese Takeout Cookbook

Nutrition

Calories: 200kcalCarbohydrates: 10gProtein: 25gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 1g

Keyword Asian cuisine, black bean sauce, clams, quick meal, seafood

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