Chinese Black Bean Clams
From docjoe 15 years agoIngredients
- For the sauce: shopping list
- !/2 cup fermented Chinese black beans (see note) shopping list
- 1 cup canola oil shopping list
- 3/4 cup garlic, finely minced (can be almost preed in a processor) shopping list
- 2/3 cup fresh ginger, finely minced shopping list
- 2-3 bunches scallions, white end green parts sliced finely (1/8") shopping list
- 1 Tbl. Oelek Sambal or Chinese chili sauce shopping list
- 1/2 cup sake or chinese rice wine (non-flavored) shopping list
- salt, to taste shopping list
- 1 tsp. black pepper shopping list
- For the clams: shopping list
- 3 pounds Little Neck or Manilla clams shopping list
- 1/2 cup Chinese black bean sauce (see recipe) shopping list
- 1/3 cup water shopping list
- 3 Tbl. cilantro, chopped shopping list
How to make it
- Rinse black beans under running cold water then soak them for 20 minutes changing the water twice.
- Coarsely chop 1/4 of the beans and place all beans aside.
- In a wok or large saute pan heat 1/4 cup of the oil over high heat.
- Add the black beans, garlic, ginger and scallions and stir-fry until soft.
- Add the sambal oelek or chili sauce (adjust amount for the heat you want in this dish)
- Add wine, decrease heat to medium and cook until reduced by 3/4.
- Season with salt and pepper.
- Remove from the heat and allow to cool.
- Place half the mixture in a blabder or processor and puree on high speed adding the remaining 3/4 cup oil.
- Stir the puree back into the remaining mixture, and if storing, allow to come to room temperature before covering and placing in the refrigerator in an air-tight container. The oil will probably separate so just mix well before using.
- NOTE: Chinese black beans are salt cured soy beans. The cure turns them black. It also makes them extremely salty, so make sure you soak them before use. The beans are a flovoring element, not a vegetable element. They are available in Asian markets and in some well strocked supermarkets.
- For the clams:
- Place the clams in a larghe pot of water and let them soak for 45 minutes, changing the water 3 times (this is to let them give up any sand in them).
- Place the clams, sauce, and water in a wok or large saute pan over high heat.
- Cover until the sauce begins to boil, then stir-fry, stirring constantly, until clams have just turned opaque after shells have opened.
- Sprinkle with cilantro and serve over steamed white rice.
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