Clams W Black Bean Sauce Recipe
Make Clams W Black Bean Sauce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams and main sauce
Aromatics, seasoning and finishing
Method
Clams and main sauce
- 1
Clean clams
Rinse clams under cold running water. Discard any with broken shells or that do not close when tapped. Soak clams in a large bowl of cold salted water (1 tbsp salt per 4 cups water) for 20–30 minutes to purge sand, then rinse and drain.
- 2
Prepare black beans
Rinse the fermented black beans briefly to remove excess salt, then roughly chop them. Set aside.
- 3
Sauté aromatics and black beans
Heat a large skillet or wok over medium-high heat. Add neutral oil and swirl to coat. When hot, add the chopped fermented black beans and fry for 30–45 seconds until fragrant. Add the minced garlic, julienned ginger, the white parts of the scallions, and sliced chiles (if using). Stir-fry 30–45 seconds more until aromatic but not burnt.
- 4
Deglaze and build sauce
Add the Shaoxing wine to deglaze, scraping any browned bits. Pour in the chicken or clam stock, light soy sauce, oyster sauce, and sugar. Bring to a simmer and taste; adjust seasoning with salt and pepper if necessary.
- 5
Cook clams in sauce
Increase heat to high and add the drained clams to the simmering sauce. Cover the skillet or wok with a tight-fitting lid and steam the clams for 4–6 minutes, shaking the pan occasionally, until the majority of clams have opened. Discard any clams that remain closed after cooking.
Aromatics, seasoning and finishing
- 6
Thicken sauce
Whisk the cornstarch with 2 tablespoons water to make a smooth slurry. When clams have mostly opened, remove the lid and stir gently. Reduce heat to medium. Give the slurry a quick stir and drizzle it into the simmering sauce, stirring once to combine. Cook 30–60 seconds until sauce slightly thickens and coats the back of a spoon.
- 7
Finish and garnish
Turn off the heat and drizzle sesame oil over the clams. Stir in most of the sliced green parts of the scallions, reserving a little for garnish. Taste and adjust seasoning if needed (a pinch more salt or splash of soy). Transfer clams and sauce to a serving dish and garnish with the reserved scallions and cilantro leaves.
- 8
Serve immediately with steamed white rice or crusty bread to soak up the black bean sauce.
