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Clams with Black Bean Sauce

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!
Course Main Course
Cuisine Chinese
Keyword Asian cuisine, black bean sauce, clams, quick meal, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -3 servings
Calories 200kcal
Author Liza Agbanlog

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

  • 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: 200kcal | Carbohydrates: 10g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 800mg | Fiber: 2g | Sugar: 1g