Steamed Clams In Black Bean Sauce

Course : Clams
Serves: 4
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24 pieces manilla clam
1/4 cup cornmeal
1/2 cup fermented black beans
2 tablespoons ginger
2 tablespoons garlic
12 ounces clam juice
1/2 cup dry white wine
2 tablespoons peanut oil
2 teaspoons crushed red chiles
1 tablespoons cornstarch
1/4 cup water

Preparation / Directions:

scrub clams well and rinse in several changes of water combine clams and black beans in water to cover allow to soak for 2 hours, drain soak black beans in water for 15 minutes, drain well, and set aside heat oil in a wok, over a moderate flame add ginger and stir-fry for 15 seconds add garlic and stir-fry for 15 seconds add black beans and stir-fry for 2-3 minutes add clams, clam broth, and wine steam for 5-7 minutes, until shells pop open discard any clams that do not open remove clams to serving bowls with a slotted spoon add crushed chiles to wok and simmer for 2-3 minutes combine cornstarch and water and add to wok heat and stir until thickened slightly pour thickened liquid over clams garnish with minced scallions serve hot


Nutritional Information:

174 Calories (kcal); 7g Total Fat; (41% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 344mg Sodium

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