Clams in Black Bean Sauce
Yield
4 - 6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
clams
|
|
| ⅔ | cup |
chicken broth
|
|
| 2 | tablespoons |
black bean sauce
|
* |
| 1 | tablespoon |
sherry
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | teaspoons |
chili sauce
szechwan |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 |
scallions, spring or green onions
minced |
*
|
|
| 2 | teaspoons |
ginger root
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
clams
|
|
| 158 | ml |
chicken broth
|
|
| 3E+1 | ml |
black bean sauce
|
* |
| 15 | ml |
sherry
|
|
| 5 | ml |
cornstarch
|
|
| 1E+1 | ml |
chili sauce
szechwan |
|
| 15 | ml |
vegetable oil
|
|
| 1 |
scallions, spring or green onions
minced |
*
|
|
| 1E+1 | ml |
ginger root
minced |
|
Directions
Place clams on steamer rack over water in saucepan.
Cover and bring to boil.
Cook 5 minutes, or just until shells open.
Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.
