CLAMS IN BLACK BEAN SAUCE

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CLAMS IN BLACK BEAN SAUCE image

Categories     Shellfish

Yield 2

Number Of Ingredients 11

2 pounds Manila clams (40 to 48 clams)
2 scant tablespoons fermented black beans
Chubby 1-inch section of ginger, peeled and finely julienned
1 tablespoon minced garlic
1/4 teaspoon dried red chile flakes
1 large green onion
1/2 cup water
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons canola oil, divided
Sugar, optional
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water

Steps:

  • 1. Rinse the clams in cool water and drain well, then place the clams in a bowl. Rinse the black beans under cool water for 15 to 20 seconds, drain, then mash with the flat side of a knife blade and place in a second bowl. Set the clams and beans near the stove. 2. In a small bowl, combine the ginger, garlic and chile flakes to use as aromatics. Chop the white part of the green onion and add it to the bowl of aromatics. Thinly cut the green onion tops on a steep diagonal into 2-inch-long pieces, and put them into another small bowl to use as garnish. Combine the water and rice wine and put by the stove along with the aromatics and garnish. 3. Heat a 5-quart Dutch oven or similar large pot or wok over high heat until hot. Add 1 tablespoon of oil and the aromatics. Stir until fragrant, about 15 seconds. Add the remaining 2 tablespoons oil, clams and black beans. Cook, stirring constantly, until the clam shells open slightly to reveal a sliver of flesh, about 2 minutes. Add the water and wine, cover, and cook for 3 to 4 minutes to finish cooking the clams and marry the flavors. 4. Uncover and use a slotted spoon to transfer the opened clams to a bowl. A few unopened clams usually linger. Replace the lid and cook for 30 to 60 seconds longer, until they open. If they don't, discard them. 5. Taste and add pinches of sugar if the sauce is too salty or boil it down for 1 minute to concentrate the flavor. Regardless, stir the cornstarch mixture, then add to the bubbly liquid. Cook for 30 to 60 seconds to lightly thicken. Add back the clams, give everything a big stir to coat, then transfer to a big shallow bowl. Crown with the green onion garnish and serve.

Mahdi Mohammadi
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I would not make this recipe again.


Raja Bazi
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This recipe is not worth the effort. There are much better ways to cook clams.


SISCO
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This recipe is not for beginners. It requires a lot of skill and patience to get it right.


Samuel Oladejo
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I would not recommend this recipe. It was a lot of work for a very mediocre result.


Adam Mcmillan
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This recipe was a waste of time. The clams were gritty, and the sauce was watery.


Yousaf Ibrahim Ibrahim
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I'm not sure what I did wrong, but this recipe didn't turn out well. The clams were overcooked, and the sauce was too thick.


Sakib Ali
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I thought this recipe was just okay. The clams were a bit tough, and the sauce was a bit bland.


Itz Jackss
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This was a bit too spicy for my taste, but I think that's because I used a different type of chili paste. Next time, I'll use a milder paste.


Fridah Kanyiri
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I've made this recipe several times, and it's always a hit. It's a great weeknight meal because it comes together quickly. I usually serve it over rice, but it would also be good with noodles.


Eli Dimitri
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I'm not a big fan of clams, but I loved this recipe. The clams were cooked perfectly, and the sauce was divine. I'll definitely be making this again.


ameerbux ameerbux
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This recipe is a keeper. It's easy to make, and the results are amazing. The clams are so tender and flavorful, and the sauce is the perfect balance of sweet and savory.


merebashvili merebashvili
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I made this dish for a party, and it was a big hit. Everyone raved about how delicious it was. I will definitely be making it again.


Samara Chaulagai
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I'm always looking for new ways to cook clams, and this recipe was a hit. The clams were tender and flavorful, and the sauce was delicious. I served it over rice, and it was a perfect meal.


Jaydelynnchavez 221
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5 stars! Definitely recommend this recipe.


Laxmi Rana
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This was an easy recipe that came together quickly. I'm glad I tried it.


Melody Kuromi
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I wasn't sure how these flavors would go together, but I was pleasantly surprised. The dish was delicious and well-balanced. I'm planning on trying more recipes from this cookbook.


Ingrid Oosthuizen
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My family loved this recipe. I substituted shrimp for the clams and everyone loved the results. I think this recipe will become a regular at our table.


Stan Davis
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This is my new favorite Asian dish! It was simple to make following the recipe instructions, and the flavors were out of this world. I'll be making this again soon.


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