Cooking Recipes

Stir-Fried Clams in Black Bean Sauce

Ingredients:

2 dozen littleneck or cherrystone clams
3 tbsps vegetable oil
2 tbsps finely shredded ginger
1 tbsp finely minced garlic
1/2 cup chicken broth
2 tbsps rice cooking wine
2 tbsps Chinese dried black beans, well rinsed
1 scallion, finely shredded

Clams

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Roasted Clams with Bacon

Stir-Fried Clams in Black Bean Sauce

Preparation:

Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tbsp vegetable oil, ginger and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining 2 tbsps vegetable oil, beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open.

Add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened. Transfer the opened clams to a platter and continue stirring uncovered, on high heat until all the clams have opened and the broth is reduced slightly, about 3 to 4 minutes. Stir in the Chinese black beans. Discard any unopened clams. Garnish with the scallion. Serve immediately.

Serve with rice to 4 to 6 as part of a multicourse meal .