Clams With Chinese Black Bean Sauce Recipes

Steps:

• 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.

Steps:

• Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
• Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
• Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
• Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.

Steps:

• Rinse the beans and put them in a bowl. Cover with cold water and soak overnight.
• Heat the olive oil in a heavy 3- to 4-quart saucepan. Add the shallots and saute over low heat until tender. Stir in the garlic, sun-dried tomatoes and ginger. Drain the black beans and add them. Add the cup of wine, bring to a simmer and add the clams.
• Cover tightly and cook over medium heat until the clams open, about 10 minutes. Taste sauce and add a little water or wine if it is too salty. Transfer to soup plates, garnish with coriander and serve.

Steps:

• Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.

Steps:

• To clean the clams of their sand, gently scrub the outside.
• Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
• let stand 1 hour, then rinse and drain.
• Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
• Remove the steamer from the wok immediately; do not overcook the clams.
• Heat corn oil in a deep saucepan or wok over medium heat.
• When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
• Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
• Stir in the stock, cook 2 minutes more.
• In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
• Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
• Sauce will thicken somewhat to the consistency of a glaze.
• Add more cornstarch mixture if necessary.
• Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
• Stir to mix.
• Add the reserved clams and stir just until coated.
• Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
• Serve immediately.

Steps:

• Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
• Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
• Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
• Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
• Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.

Steps:

• Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
• Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
• Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
• Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
• Serve over hot, steamed rice.