CLAMS IN BLACK BEAN SAUCE

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This is a Bob Chinn's Restaurant recipe found in the Chicago Sun-Times. While I haven't made this recipe, I've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate.

Provided by Hey Jude

Categories     Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

3 dozen medium fresh clams, in the shell
1/4 cup cornmeal
1 1/2 tablespoons salt
1/2 cup corn oil
3 slices fresh ginger, 1/8 inch thick, julienned
3 tablespoons chinese black beans (salted, actually a fermented soybean)
1 small white onion, sliced
3 tablespoons chopped fresh garlic
6 cups chicken broth
2 tablespoons cornstarch
3 tablespoons oyster sauce
1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoons dry sherry
salt and pepper
6 scallions, chopped and divided
8 -10 sprigs cilantro, chopped (optional)

Steps:

  • To clean the clams of their sand, gently scrub the outside.
  • Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
  • let stand 1 hour, then rinse and drain.
  • Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
  • Remove the steamer from the wok immediately; do not overcook the clams.
  • Heat corn oil in a deep saucepan or wok over medium heat.
  • When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
  • Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
  • Stir in the stock, cook 2 minutes more.
  • In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
  • Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
  • Sauce will thicken somewhat to the consistency of a glaze.
  • Add more cornstarch mixture if necessary.
  • Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
  • Stir to mix.
  • Add the reserved clams and stir just until coated.
  • Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
  • Serve immediately.

Nutrition Facts : Calories 523.5, Fat 32.1, SaturatedFat 4.5, Cholesterol 44.4, Sodium 4339.1, Carbohydrate 24.7, Fiber 2.3, Sugar 2.8, Protein 26.7

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