Stir Fried Clams With Black Bean Sauce Recipes

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STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE



Stir Fried Clams and Vegetables in Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 appetizer portions

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons chopped ginger
1/2 cup julienne onions
2 tablespoons chopped garlic
1/2 cup fermented black beans, chopped
1 tablespoon Hoisin sauce
1/2 cup Chinese rice wine
1 1/2 cups chicken stock
2 teaspoons cornstarch
2 tablespoons water
4 dozen manila clams, cleaned
1 cup julienne red bell peppers
2 cups julienne snow peas
2 jalapenos, seeds and stem removed and julienned
4 scallions, sliced thin on the bias
2 tablespoons cilantro, for garnish

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.

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.

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.

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.

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