CLAMS IN BLACK-BEAN SAUCE

Clams in Black-Bean Sauce image

"Clams in black-bean sauce is another American mainstay: bright, piquant, boasting more loudly of its flavorings than of its clams," Nicole Mones wrote in The New York Times Magazine in 2007. Adapted from her husband, Paul, this recipe comes together quickly. Salted black beans are paired with bright aromatics, a wine-infused broth and briny clams, possibly the best part. As Ms. Mones wrote, "Discovering the baby clams at the bottom in their little bath of broth is the dish's final delight."

Provided by Nicole Mones

Categories dinner, easy, one pot, main course

Time 20m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 teaspoon cornstarch
2 tablespoons salted black beans
2 tablespoons peanut oil
3 garlic cloves, minced
2 scallions, finely chopped
2 tablespoons minced ginger
1 teaspoon red-pepper flakes
2 pounds Manila or littleneck clams, scrubbed and dried
3 tablespoons Shaoshing wine or dry sherry
3/4 cup unsalted chicken broth
2 tablespoons chopped cilantro

Steps:

Dissolve cornstarch in 1 tablespoon warm water and set aside. Soak the salted beans in 1/2 cup warm water for 10 minutes. Drain, and mash coarsely with a fork.
Set a wok over high heat and pour in the oil. Add the garlic, scallions and ginger and stir-fry for 30 seconds. Add the beans and red-pepper flakes and cook for 30 seconds. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth. Reduce heat to medium and cook, covered, until most of the clams have opened, about 2 to 3 minutes. Add the cornstarch mixture and raise heat to high. Stir and cook, uncovered, until the sauce adheres to the clams, about 2 minutes. Sprinkle in the cilantro.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 1380 milligrams, Sugar 1 gram, TransFat 0 grams