Clams with Black Bean Sauce
Shellfish stir-fried with black bean sauce is a classic Cantonese method of cooking seafood, and it’s common on many a Chinatown menu. It’s simple to prepare and full of briny, garlicy flavor. Best of all, it’s versatile. I like this dish best with clams, but you can also substitute mussels if you prefer.
Ingredients:
2 pounds medium hard-shell clams, scrubbed clean
2 tablespoons black bean garlic sauce
1 teaspoon chili garlic sauce
1 teaspoon minced ginger
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 tablespoon vegetable oil
2 green onions, cut into thin strips
1 tablespoon cornstarch dissolved in 2 tablespoons water
1. Prepare the seasonings: Stir the black bean garlic sauce, chili garlic sauce, ginger, and garlic together in a bowl.
2. Prepare the broth: Stir the chicken broth, soy sauce, and rice wine together in another bowl.
3. Pour 2 cups water into a large saucepan and bring to a boil. Add the clams, cover, and cook until they open, about 5 minutes.
4. Drain the clams, discarding any unopened ones, and set aside.
5. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the seasonings and stir-fry until fragrant, about 1 minute. Add the broth and bring to a boil. Adjust the heat to medium and add the clams and green onions. Stir gently to coat the clams with the sauce. Add the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.
6. Scoop the clams and sauce onto a serving platter and serve warm.