48 littleneck or small cherrystone cla; ms
2 tablespoon fermented or salted black beans *
2 tablespoon minced green onions **
1 1/2 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon dried red pepper flakes
1/2 cup chicken broth, or water
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoon rice wine or sake
1 teaspoon granulated sugar
1/4 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
2 tablespoon minced green onions
* rinsed, drained and coarsely chopped (found at Oriental markets) ** white part only
To prepare Clams: Lightly scrub outside of clams with brush and place in bowl with water to cover for 1 hour. Drain thoroughly.
To prepare Seasonings: Combine black beans, green onions, garlic, ginger and dried pepper flakes in small bowl and set aside.
To prepare Sauce: Combine broth, soy sauce, rice wine, sugar and pepper in bowl and set aside.
To prepare Thickener: Combine cornstarch and water in small bowl or cup and set aside.
Place Seasonings, Sauce and Thickener near stove.
Heat wok or skillet with lid over high heat. Add oil and heat until hot. Add Seasonings and stir-fry about 10 seconds until fragrant. Add Sauce and heat until boiling. Add clams. Cover and cook, shaking pan occasionally, until they just open, 3 to 4 -minutes. Discard unopened clams. Using slotted spoon, transfer clams to serving bowl. Slowly add Thickener to sauce, stirring to prevent any lumps. Carefully pour sauce over clams. Sprinkle top with minced green onions and serve.
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