Clams With Black Bean Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 51
- Sodium
- 1296
- Total: 20 min
- Active: 15 min
Ingredients
3 pounds Manila clams, Or littleneck clams, rinsed
3 tablespoons vegetable oil
1 clove garlic
1 teaspoon julienned ginger
3/4 cup chicken stock, preferably low-sodium or water
1 teaspoon fermented black beans
1/4 cup oyster sauce
1 teaspoon sugar
Freshly ground black pepper
1 tablespoon cornstarch, mix with 2 Tbsp (30ml) water
2 tablespoons thinly sliced Thai basil, may substitute basil, mint or scallions greens
Directions
- Check the clams by prodding any open clams gently with a knife. If they don’t close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
- Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
- While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
- Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.