Recipe

Chinese Black Bean Clams Recipe

	Docjoe / All my dishes 1 year, 3 months ago Take it from Doc, although this is an involved dish to make, it is well worth the effort and time. It surpasses any of the similar restaurant fare I've ever tried. The sauce portion of the recipe is extremely versatile and can be used with shrimp or ... More Prep:60m Cook:20m Servings:4	Docjoe
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Ingredients

For the sauce:

!/2 cup fermented Chinese black beans (see note)

1 cup canola oil

3/4 cup garlic, finely minced (can be almost preed in a processor)

2/3 cup fresh ginger, finely minced

2-3 bunches scallions, white end green parts sliced finely (1/8")

1 Tbl. Oelek Sambal or Chinese Chili sauce

1/2 cup Sake or Chinese Rice wine (non-flavored)

Salt, to taste

1 tsp. black pepper

For the clams:

3 pounds Little Neck or Manilla clams

1/2 cup Chinese Black Bean Sauce (see recipe)

1/3 cup water

3 Tbl. cilantro, chopped

Directions

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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