Clams With Chinese Black Bean Sauce Recipes

CLAMS WITH BLACK BEAN SAUCE

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.

MADAME CHU'S CLAMS IN BLACK BEAN SAUCE

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.

CLAMS WITH CHINESE BLACK BEAN SAUCE

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.

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

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.

EASY CHINESE CLAMS WITH BLACK BEAN SAUCE

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.

STIR-FRIED CLAMS WITH BLACK BEAN SAUCE

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

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

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.

CLAMS IN BLACK BEAN SAUCE

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.