EASY CHINESE CLAMS WITH BLACK BEAN SAUCE
Easy to make, this Chinese dish will serve up to four people when paired with steamed rice and stir-fried vegetables. To stretch it to feed six, pair with another easy Chinese dish, steamed egg custard.
Provided by Susan Jung
Categories Main Course
Yield 2-4
Number Of Ingredients 11
Steps:
- Briefly rinse the black beans with water, then drain them and put them in a bowl with 30ml (2tbsp) of hot water. Soak for about 15 minutes, then mash them with a fork and mix in the rice wine.
- Rinse the clams under cold running water then drain them in a colander.
- Cut the garlic cloves in half and thinly slice them. Slice the bird's-eye chillies (or other small hot chillies) in half lengthwise, scrape out the seeds and finely chop the flesh. Cut the banana chillies (or other long mild chillies) into thin rounds. Mince the spring onions. Dissolve the cornstarch in 15ml (1tbsp) of cool water.
- Place a wok over a high flame, pour in the cooking oil and, when it's hot, add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the bird's-eye chillies and stir, then mix in the black beans and the soaking liquid. Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water. Stir well, then cover the wok with the lid and turn the heat to medium. Cook for several minutes, or until the clams are cooked, stirring occasionally. If needed, stir in a little more water (the clams will give off a lot of liquid). The clams are ready when the shells open.
- Push the clams to the sides of the wok to create a well in the centre. Stir the cornstarch/water mixture, then drizzle it into the liquid in the well. Stir everything together and simmer for about 30 seconds, or until the liquid thickens slightly. Taste for seasonings and adjust, if necessary.
- Transfer the ingredients to a serving dish, sprinkle with spring onion and garnish with fresh coriander sprigs.
CLAMS, CHINESE STYLE
Make and share this Clams, Chinese Style recipe from Food.com.
Provided by Nik Cola
Categories Spaghetti
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Boil the Spaghetti according to the package.
- While the spaghetti is cooking, put the Clams, Soya Sauce, Oil, Red Chilis and salt in a bowl. Mix well.
- When the spaghetti is done, drain and set aside.
- Put the clam mixture in a pan and fry on medium heat for 1 minute.
- Add in spaghetti and fry for 2 more minutes, mix evey ten seconds.
- Turn off the heat and serve hot.
Nutrition Facts : Calories 245.4, Fat 6.9, SaturatedFat 0.9, Cholesterol 68, Sodium 2286.1, Carbohydrate 15.1, Fiber 1.6, Sugar 5.4, Protein 31
MEDITERRANEAN-STYLE STEAMED CLAMS
Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.
Provided by Chef Rebecca
Categories Main Dish Clams
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, pine nuts, and garlic on a baking sheet.
- Toast in the preheated oven until lightly browned, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
- Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g
CLAMS WITH CHINESE BLACK BEAN SAUCE
Provided by Florence Fabricant
Categories weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 1 gram, Sodium 1688 milligrams, Sugar 3 grams, TransFat 0 grams
MADAME CHU'S CLAMS IN BLACK BEAN SAUCE
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans in the mysteries of the stir-fry. This recipe, for a classic coastal meal of clams in black bean sauce, is an adaptation of one she wrote for "Madame Chu's Chinese Cooking School," published in 1975: very, very simple, and exceedingly delicious.
Provided by Gish Jen
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 1 gram, Sodium 2950 milligrams, Sugar 1 gram, TransFat 0 grams
CLAMS STEAMED WITH GINGER AND SCALLIONS
Steps:
- Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.
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