Clams In Black Bean Sauce Recipes

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CLAMS WITH BLACK BEAN SAUCE



Clams With Black Bean Sauce image

This dish is ready to serve in 20 minutes, yet elegant enough for entertaining. These flavors come from the assortment of Asian spices easily found on Amazon. Once bought, the spices are long-lasting so you can recreate this tasty finger food at multiple get-togethers.

Provided by Anita Lo

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

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

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.

STIR-FRIED CLAMS IN BLACK BEAN SAUCE



Stir-Fried Clams in Black Bean Sauce image

Chinese Stir-fried fresh clams in black bean sauce with garlic, ginger, scallion and cilantro is a classic fermented black bean dish that is perfect for the summer.

Provided by Bill

Categories     Fish and Seafood

Time 25m

Number Of Ingredients 15

1 1/2 pounds fresh clams ((scrubbled/washed thoroughly))
2 tablespoons oil
4 slices ginger
3 cloves garlic ((thinly sliced))
1 scallion ((cut into 2-inch pieces))
1 long green pepper ((sliced; you can de-seed if you like))
1 long red pepper ((sliced))
1 tablespoon fermented black beans ((rinsed and drained))
1 tablespoon Shaoxing wine
1 teaspoon sugar
1 teaspoon sesame oil
1/8 teaspoon pepper
1 teaspoon soy sauce ((optional))
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
3 tablespoons cilantro ((chopped))

Steps:

  • Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
  • Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
  • Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn't open. Now taste the sauce. If it's not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
  • Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
  • Serve immediately.

Nutrition Facts : Calories 280 kcal, Carbohydrate 19 g, Protein 11 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 856 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CLAMS IN BLACK BEAN SAUCE



Clams in Black Bean Sauce image

This is a Bob Chinn's Restaurant recipe found in the Chicago Sun-Times. While I haven't made this recipe, I've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate.

Provided by Hey Jude

Categories     Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

3 dozen medium fresh clams, in the shell
1/4 cup cornmeal
1 1/2 tablespoons salt
1/2 cup corn oil
3 slices fresh ginger, 1/8 inch thick, julienned
3 tablespoons chinese black beans (salted, actually a fermented soybean)
1 small white onion, sliced
3 tablespoons chopped fresh garlic
6 cups chicken broth
2 tablespoons cornstarch
3 tablespoons oyster sauce
1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoons dry sherry
salt and pepper
6 scallions, chopped and divided
8 -10 sprigs cilantro, chopped (optional)

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.

Nutrition Facts : Calories 523.5, Fat 32.1, SaturatedFat 4.5, Cholesterol 44.4, Sodium 4339.1, Carbohydrate 24.7, Fiber 2.3, Sugar 2.8, Protein 26.7

CLAMS IN BLACK-BEAN SAUCE



Clams in Black-Bean Sauce image

"Clams in black-bean sauce is another American mainstay: bright, piquant, boasting more loudly of its flavorings than of its clams," Nicole Mones wrote in The New York Times Magazine in 2007. Adapted from her husband, Paul, this recipe comes together quickly. Salted black beans are paired with bright aromatics, a wine-infused broth and briny clams, possibly the best part. As Ms. Mones wrote, "Discovering the baby clams at the bottom in their little bath of broth is the dish's final delight."

Provided by Nicole Mones

Categories     dinner, easy, one pot, main course

Time 20m

Yield Serves 4

Number Of Ingredients 11

1 teaspoon cornstarch
2 tablespoons salted black beans
2 tablespoons peanut oil
3 garlic cloves, minced
2 scallions, finely chopped
2 tablespoons minced ginger
1 teaspoon red-pepper flakes
2 pounds Manila or littleneck clams, scrubbed and dried
3 tablespoons Shaoshing wine or dry sherry
3/4 cup unsalted chicken broth
2 tablespoons chopped cilantro

Steps:

  • Dissolve cornstarch in 1 tablespoon warm water and set aside. Soak the salted beans in 1/2 cup warm water for 10 minutes. Drain, and mash coarsely with a fork.
  • Set a wok over high heat and pour in the oil. Add the garlic, scallions and ginger and stir-fry for 30 seconds. Add the beans and red-pepper flakes and cook for 30 seconds. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth. Reduce heat to medium and cook, covered, until most of the clams have opened, about 2 to 3 minutes. Add the cornstarch mixture and raise heat to high. Stir and cook, uncovered, until the sauce adheres to the clams, about 2 minutes. Sprinkle in the cilantro.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 1380 milligrams, Sugar 1 gram, TransFat 0 grams

MADAME CHU'S CLAMS IN BLACK BEAN SAUCE



Madame Chu's Clams in Black Bean Sauce image

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

18 to 20 littleneck clams (about 2 1/2 pounds)
2 cups liquid, preferably the juice of the clams
1 tablespoon vegetable oil
4 thin slices fresh ginger
2 cloves garlic, crushed
2 tablespoons crushed fermented black beans (see Tips, below)
2 tablespoons oyster sauce
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
2 tablespoons chopped scallion, green part

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

STIR-FRIED CLAMS WITH BLACK BEAN SAUCE



Stir-Fried Clams with Black Bean Sauce image

Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it's by no means necessary, however. Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice (page 506).

Yield makes 4 servings

Number Of Ingredients 11

4 pounds littleneck, cherrystone, or manila clams or cockles
2 tablespoons fermented black beans (page 207)
2 tablespoons Shaoxing wine or dry sherry
3 tablespoons corn, grapeseed, or other neutral oil
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1 tablespoon soy sauce
1 teaspoon sugar
2 scallions, trimmed and roughly chopped
2 teaspoons cornstarch, dissolved in 1 tablespoon plus 1 teaspoon water, optional
2 teaspoons dark sesame oil

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.

STIR-FRIED CLAMS IN BLACK BEAN SAUCE



Stir-Fried Clams in Black Bean Sauce image

Make and share this Stir-Fried Clams in Black Bean Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chinese

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

24 clams, about 1 . 4kg (3 lbs, approximately)
3 tablespoons peanut oil or 3 tablespoons corn oil
4 -5 garlic cloves, peeled and finely chopped
1 cm fresh gingerroot, peeled and finely chopped
4 -5 spring onions, cut into 2 . 5 cm sections, white and green parts separated
1 1/2 tablespoons fermented black beans, rinsed, mashed
1/2 teaspoon sugar
2 tablespoons shaosing wine or 2 tablespoons dry sherry
1 tablespoon thick soy sauce
3 tablespoons clear stock or 3 tablespoons water
1 teaspoon cornstarch, dissolved in
1 tablespoon water
sesame oil (optional)
hot steamed rice

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.

LINGUINE WITH CLAMS IN BLACK BEAN SAUCE



Linguine with Clams in Black Bean Sauce image

Categories     Scotch     Ginger     Pasta     Shellfish     Clam     Soy Sauce     Gourmet

Yield Serves 4

Number Of Ingredients 14

1 cup water
30 small (about 2-inch) hard-shelled clams, scrubbed well
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons Scotch
2 tablespoons rice vinegar
1 tablespoon sugar
3 tablespoons vegetable oil
3 tablespoons minced peeled fresh gingerroot
2 1/2 tablespoons dried fermented black beans*, rinsed well, drained, and chopped
2 tablespoons minced garlic
3/4 pound linguine
2 scallions, halved lengthwise and cut crosswise into 1-inch pieces
*available at Asian markets

Steps:

  • In a kettle bring the water to a boil with the clams and steam the clams, covered, checking them occasionally and transferring them as they open with a slotted spoon to a large bowl, for 3 to 8 minutes. Discard any unopened clams, strain the broth through a fine sieve into a large glass measure, and if necessary add enough water to measure a total of 1 1/2 cups. Discard the shells, rinse any clams that feel sandy, and chop the clams.
  • Stir the cornstarch into the clam broth and stir in the soy sauce, the Scotch, the vinegar, and the sugar. In a wok or large heavy skillet heat the oil over moderately high heat until it just begins to smoke and in it stir-fry the gingerroot, the black beans, and the garlic for 30 seconds, or until the mixture is fragrant. Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring. Simmer the sauce, stirring, for 2 minutes and keep it warm.
  • In a kettle of salted boiling water cook the linguine until it is al dente, drain it, and add it to the wok with the clams and the scallions. Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.

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