Clams in Black Bean Sauce

Name: Clams in Black Bean Sauce
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: 2 lbs manila clams; Salt (, for soaking the clams); 2 tablespoons vegetable oil; 2 tablespoons Shaoxing Wine; 1 tablespoon Oyster Sauce; 2 shallots red onion (, thinly sliced); 3 scallions (or 1/2 red onion) (, sliced to 1” (2.5 cm) pieces, white and green parts separated); 1 ” ginger (, julienned); 1 1/2 tablespoon fermented black beans (, rinsed); 2 fresno chilis (or other hot peppers, or 1/2 red pepper) (, seeds removed and minced (*Footnote 1)); Small handful Cilantro (, chopped)

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Prep Time: 60 minutes

Cook Time: 10 minutes

Total: 70 minutes

Servings: 2

Author : Maggie Zhu

restaurant style

Instructions

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Step 1

Place the clams in a large bowl. Add 8 cups cold tap water and 2 tablespoons of salt. Stir to mix well. Soak for 30 minutes to 1 hour before cooking. This process purges the clams of extra grit by mimicking the clams’ natural environment. Right before cooking, transfer the clams to a large colander to drain well.

Step 2

Mix the Shaoxing wine and oyster sauce in a small bowl. Set aside.

Step 3

Heat oil in a large pan or wok over medium-high heat until shimmering Add the shallot, scallion whites, ginger and fermented black beans. Stir and cook for 1 minute, until fragrant.

Step 4

Add the clams and pour the sauce over. Toss to cover the clams in the sauce and aromatics. Cover the pan, and cook until the clams start to open, 1 minute. Uncover the pan. Keep cooking until the clams fully open and the sauce has reduced, 4 to 5 minutes.

Step 5

Add the scallion greens, chili pepper, and the cilantro. Mix again. Discard any clams that have not opened. Serve as an appetizer or main dish.

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