Black Bean Clams with Green Onions
As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the black beans at Asian grocery stores; make sure to buy the unseasoned version.
Wok-Tossed Clams in Black Bean Sauce
- 3 pounds littleneck, cherrystone, count neck or manila clams
- 2 tablespoons peanut oil
- 5 tablespoons Chinese salted black beans (not the seasoned variety)
- 4 tablespoons hoisin
- 4 tablespoons oyster sauce
- 5 garlic cloves, sliced thin
- 4 tablespoons soy sauce (this is the best soy sauce around)
- 8 tablespoons sugar
- 1/4 cup rice wine (or sake)
- 8 dried red chiles
- 1/2 cup minced scallion
In a mixing bowl, combine the black beans, garlic, soy, sugar, hoisin, oyster sauce and rice wine (or sake if that’s what you are using).
Place a large cast iron wok over high heat. Let the pan preheat for 5 minutes, and then add the peanut oil. Swirl.
Add the scallions and chilies. Swirl and add the clams.
Give the seasonings a stir and add to the pot. Bring to a boil. Stir. Cover.
Cook for 7-8 minutes tossing the pot occasionally, until the clams open.
Remove from heat. Spoon clams out into a bowl, simmer the remaining sauce for a minute or two to tighten the sauce. Pour the sauce over the clams. Serve immediately.
Photograph by Madeleine Hill.
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• Spanish-Style Stuffed Baked Clams
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