Clams with Black Bean Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
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
  • ⅓ 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
Recipe by Salu Salo Recipes at https://salu-salo.com/clams-with-black-bean-sauce/