Clams In Black Bean Sauce Recipe
Summary
Preparation Time45 MinCooking Time20 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| 24 small hard-shell clams | ||
| Black beans | 1 1/2 Tablespoon, salted | |
| Garlic | 2 Clove (5gm), minced | |
| Minced ginger | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Green onions | 2 Small, thinly sliced | |
| Chicken broth | 1 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1 1/2 to 2 cups Chinese-style thin egg noodles, cooked and drained | ||
| 3 tablespoons chopped fresh cilantro or parsley | ||
Directions
GETTING READY
1) Using a stiff brush, scrub clams under cold running water, rejecting any shells that are not closing.
2) Wash beans kept in a sieve under cold running water and chop roughly.
3) Mix them with garlic and ginger and then hold them together to chop finely.
MAKING
4) In a 5-quart pot, over medium heat, heat oil and sauté black bean mixture and onions for 30 seconds.
5) Mix in clams to coat.
6) Pour in chicken broth, sherry and soy sauce and reduce heat after bringing the mixture to a boil.
7) Simmer, covered for 5 to 8 minutes until clam shells open, discarding any clams that refuse to open.
8) Take 4 large bowls and divide noodles equally among them.
9) Top with clams and pour over broth.
SERVING
10) Use cilantro to garnish each serving and serve hot.
1) Using a stiff brush, scrub clams under cold running water, rejecting any shells that are not closing.
2) Wash beans kept in a sieve under cold running water and chop roughly.
3) Mix them with garlic and ginger and then hold them together to chop finely.
MAKING
4) In a 5-quart pot, over medium heat, heat oil and sauté black bean mixture and onions for 30 seconds.
5) Mix in clams to coat.
6) Pour in chicken broth, sherry and soy sauce and reduce heat after bringing the mixture to a boil.
7) Simmer, covered for 5 to 8 minutes until clam shells open, discarding any clams that refuse to open.
8) Take 4 large bowls and divide noodles equally among them.
9) Top with clams and pour over broth.
SERVING
10) Use cilantro to garnish each serving and serve hot.
Chef
