How To Prepare Clams in Black Bean Sauce?

Preparation:

• Preparation time: 1 hr
• Cooking time: 10 min
• Serving: 2

Clams in black bean sauce is a classic Chinese dish bursting with umami flavor. The fermented black beans, Shaoxing wine, and fresh aromatics create a rich, savory sauce that perfectly complements the tender clams. Follow this simple recipe for a restaurant-quality meal at home!

Ingredients:

• 2 lbs manila clams
• Salt, for soaking the clams
• 2 tablespoons vegetable oil
• 2 tablespoons Shaoxing Wine
• 1 tablespoon Oyster Sauce
• 2 shallots red onion, thinly sliced
• 3 scallions (or 1/2 red onion), sliced to 1" (2.5 cm) pieces, white and green parts separated
• 1" ginger, julienned
• 1 1/2 tablespoon fermented black beans, rinsed
• 2 fresno chilis (or other hot peppers, or 1/2 red pepper), seeds removed and minced
• Small handful Cilantro, chopped

Instructions:

1. Place the clams in a large bowl. Add 8 cups cold tap water and 2 tablespoons of salt. Stir to mix well. Soak for 30 minutes to 1 hour before cooking. This process purges the clams of extra grit by mimicking the clams' natural environment. Right before cooking, transfer the clams to a large colander to drain well.
2. Mix the Shaoxing wine and oyster sauce in a small bowl. Set aside.
3. Heat oil in a large pan or wok over medium-high heat until shimmering Add the shallot, scallion whites, ginger and fermented black beans. Stir and cook for 1 minute, until fragrant.
4. Add the clams and pour the sauce over. Toss to cover the clams in the sauce and aromatics. Cover the pan, and cook until the clams start to open, 1 minute. Uncover the pan. Keep cooking until the clams fully open and the sauce has reduced, 4 to 5 minutes.
5. Add the scallion greens, chili pepper, and the cilantro. Mix again. Discard any clams that have not opened. Serve as an appetizer or main dish.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/clams-in-black-bean-sauce/