Description
Savory Clams in Black Bean Sauce for a Flavorful Feast
Ingredients
Scale
- 2 tablespoons peanut oil (for high-heat cooking)
- 3 tablespoons salted Chinese black beans
- 1 tablespoon brown sugar (for sweetness)
- 1 cup Shaoxing wine or sake (or dry sherry as a substitute)
- 3 stalks scallions (fresh, chopped)
- 2 pieces dried Tien Tsin chiles (adjust for spice tolerance)
- 4 cloves garlic (minced)
- 1 inch fresh ginger (peeled and sliced)
- 1 cup carrots (thinly sliced)
- 2 pounds littleneck clams (scrubbed clean)
- 1 cup chicken stock (or vegetable broth)
- 2 tablespoons cornstarch (mixed with stock)
- 1 bunch garlic chives (for garnish)
- 4 cups cooked white rice (optional)
Instructions
- Preheat your wok or skillet over high heat. Swirl in the peanut oil until it glistens, coating the bottom and sides.
- Stir together scallions, dried chiles, garlic, ginger, black beans, and brown sugar in the hot oil.
- Add the cleaned littleneck clams and thinly sliced carrots to the wok. Toss gently to combine.
- Pour in the Shaoxing wine, then bring to a boil over high heat.
- Cook uncovered for about 4 to 5 minutes while tossing often until some clams begin to open.
- Combine chicken stock and cornstarch in a bowl, then stir this mixture into the clam mixture and cover.
- Continue cooking, tossing once or twice, until all clams are open, about 4 to 6 minutes. Discard any unopened clams.
- Transfer to a wide bowl, garnish with garlic chives, and serve with cooked white rice if desired.
Notes
- Adjust the quantity of dried chiles based on your spice preference.
- Use fresh clams for the best flavor.
- Serve immediately for optimal taste and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 30 mg