This vibrant stir-fry brings the bold flavors of Chinese cuisine to your table with tender cherrystone clams cooked in a pungent and savory black bean sauce. The dish balances the heat of fresh green chiles with the earthy depth of fermented black beans and aromatic garlic. Ginger adds a subtle warmth, while a touch of sugar and soy sauce creates a glossy, umami-rich glaze that clings to every clam. Perfectly quick to prepare, this recipe is ideal for weeknight dinners or casual gatherings. Serve it hot with steamed rice to soak up the delicious sauce. It is a satisfying meal that highlights the natural sweetness of seafood enhanced by robust, home-style seasoning.
Stir Fried Clams In Chile Garlic Black Bean S
Description
This vibrant stir-fry brings the bold flavors of Chinese cuisine to your table with tender cherrystone clams cooked in a pungent and savory black bean sauce. The dish balances the heat of fresh green chiles with the earthy depth of fermented black beans and aromatic garlic. Ginger adds a subtle warmth, while a touch of sugar and soy sauce creates a glossy, umami-rich glaze that clings to every clam. Perfectly quick to prepare, this recipe is ideal for weeknight dinners or casual gatherings. Serve it hot with steamed rice to soak up the delicious sauce. It is a satisfying meal that highlights the natural sweetness of seafood enhanced by robust, home-style seasoning.Ingredients
Directions
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Scrub clams thoroughly under cold running water and rinse well. Discard any clams that have broken shells or do not shut tightly when tapped. Keep refrigerated in a bowl covered with a damp towel until ready to cook.
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Soak the salted fermented black beans in lukewarm water for 5 minutes. Drain and rinse with fresh water. Transfer to a small bowl with the minced ginger and chopped garlic. Using the back of a fork, gently mash the mixture into a coarse paste. Set aside.
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Place a wok or large skillet over high heat. When hot, add the peanut or corn oil. Add the black bean paste, sliced chiles, and coarsely chopped green onions. Stir rapidly until fragrant, about 15 seconds.
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Add the clams to the wok and stir-fry for 1 minute. Season with sugar and white pepper. Splash in the Chinese Shaoxing rice wine (or dry vermouth) and toss together for a few seconds.
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Add the dark soy sauce and chicken stock. Cover the wok, reduce heat to medium-high, and simmer for 3 to 5 minutes, or until the clams open.
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Discard any clams that have not opened. Pour the cornstarch mixture into the center of the wok. Stir continuously until the sauce thickens to a creamy glaze.
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Drizzle in the Asian hot sesame oil. Serve immediately with steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 75.7kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 2.4g10%
- Sugars 12.9g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure clams are alive before cooking. Discard any with broken shells or those that do not close when tapped, as they may be spoiled.
Salted fermented black beans are typically very salty. Rinsing them helps control the salt level in the final dish.
If you cannot find Chinese Shaoxing rice wine, dry vermouth or dry sherry are acceptable substitutes.
Do not overcook the clams, or they will become tough. They are done as soon as the shells open.
For extra heat, increase the amount of fresh green chiles or add a dash of chili oil.
