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Clams in Black Bean Sauce

To most Americans, clams rank just below apple pie in any list of typically American foods, so it may come as a surprise to find that Chinese living in coastal areas, who have never heard of clam chowder, eat and enjoy clams. Here, clams are cooked with black beans, a favorite Chinese accompaniment for seafood.

Ingredients

  • 18 to 20 littleneck clams (about 2 1/2 pounds)
  • 2 cups liquid, preferably the juice of the clams
  • 1 tablespoon vegetable oil
  • 4 thin slices fresh ginger
  • 2 cloves garlic, crushed
  • 2 tablespoons crushed fermented black beans (see Tips, below)
  • 2 tablespoons oyster sauce
  • 2 ½ tablespoons cornstarch dissolved in 3 tablespoons water
  • 2 tablespoons chopped scallion, green part
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      419 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 59 grams protein; 119 milligrams cholesterol; 2958 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
  2. Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
  3. Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
  4. Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.
  • Tips: Fermented black beans and oyster sauce, both staples that have many uses and keep well on the shelf, are available in Chinese grocery stores. To crush the black beans, place them on a flat surface and hit hard with a heavy object, like the flat side of a cleaver. After the package of beans has been opened, place the remaining beans in a plastic bag, tied securely, or in a jar with a good lid.

1 hour 30 minutes

Dining and Cooking