ONE OF THE MANY great things about Manila clams is that they’re often available high in the intertidal zone. And while they can be smaller in these spots, this is the size preferred by many Chinese restaurants.
The reason for the small clams is readily apparent if you make a black bean sauce. The minced garlic and ginger, along with the mashed bits of fermented black beans, balance perfectly with a sweet, tender clam that isn’t chewy in the least, and the shell holds just the right amount of sauce for…dignified slurping.
The black beans in a Chinese Black Bean Sauce are actually soybeans. The jarred variety are convenient but the dried fermented kind are more traditional.
3 dozen littleneck clams, washed and scrubbed
2 tbsp cooking oil
1 tbsp sesame oil
2 tbsp fresh ginger, chopped
2 tbsp garlic, chopped
2 scallions, thinly sliced and divided between green top and whitish bulb
1 red chili pepper, cut into thin strips
2 tbsp fermented black beans
1/4 cup chicken stock
2 tbsp Chinese cooking wine
1 tbsp soy sauce
1 tbsp aji-mirin (or 1 tsp sugar)
1/2 tsp chili paste
1. Combine in a bowl the stock, wine, soy, aji-mirin, and chili paste.
2. Heat wok or deep frying pan on high until near smoking, then add both oils. Stir-fry ginger, garlic, scallion bulb, and chili pepper for 30 seconds.
3. Add clams and continue stirring until they begin to open. Pour in stock, add black beans, stir and cover. When clams are all open, remove to serving bowls and ladle over juices. Garnish with remaining green onion.
Serves 1 for dinner or 2 as an appetizer.
Was glad to get home, see the house hadn’t burned down, and learn that the kids got a little fresh air and brought home some dinner!
Those black bean clams sure look yummy. Much better than my jar sauce w raddiatore, which is basically what I ate for three nights. But I’m not asking you to get out your tiniest violin . . . actually I just wanted to say thanks . . . and I sure hope there’s a few more of them little necks sitting in a bucket out front — I am not gonna sit right until I have me some of those!
Looks really (really!) delicious, but alas, my boys (kid and hubby) won’t touch clams (or mussels or oysters) so I never make them at home. What did I do to have such bad karma?
These are experience that will stay with your kids forever. And hopefully they will carry this on with there kids. Good Job!
Now as for this delicious meal. What fun and tasty. I bet the black beans add an interesting texture to this dish. I live just North of you in Vancouver Canada. So, I know what fun and rewaeding Clamming can be.
Marty – Don’t worry, you didn’t miss out–Black Bean Clams are on the menu tonight!
Darlene – The bivalve curse, huh? Allergies or wimpiness? Maybe you need to go on strike…
Chuck – Thanks for stopping by. I just got a look at your Black Forest Buns over at Knead for Bread…Wow!
Ohh, lovely stuff. Great photos of the kids too.
Clamming with kids has got to be a great laugh. Where can you go around here? I hate to say it, but I always just buy my clams from Mutual Fish.
Lovely post, and great recipe.
I am such a big fan of spicy black bean sauce. I had some with a whole crab last week, and now I want to eat it with clams. And chicken. And tofu.
It’s pure wimpiness! I’ve got a few years yet to convince Sonny but Hubby is a lost cause…
Matt – Mutual is mere blocks from my home. I’m there a lot, but these tasty little guys came from the South Sound with help from my junior minions…
Heather – I love crab with black bean sauce too! Messy and delicious, the sort of dish that makes the lobster bib stylish again.
Darlene – Take Sonny out to Netart’s Bay and he’ll see the light.
I’ve been eating these since I was a kid too and I love them with fried Japanese eggplant. I’ve prepared them using jarred black beans and dried fermented as well and don’t honestly think there’s too much difference in flavor. It’s nice not to clutter the fridge with yet another jar though.
I love this dish and haven’t had it in ages. Thanks for reminding me!