MADAME CHU'S CLAMS IN BLACK BEAN SAUCE

Madame Chu's Clams in Black Bean Sauce image

Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans in the mysteries of the stir-fry. This recipe, for a classic coastal meal of clams in black bean sauce, is an adaptation of one she wrote for "Madame Chu's Chinese Cooking School," published in 1975: very, very simple, and exceedingly delicious.

Provided by Gish Jen

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

18 to 20 littleneck clams (about 2 1/2 pounds)
2 cups liquid, preferably the juice of the clams
1 tablespoon vegetable oil
4 thin slices fresh ginger
2 cloves garlic, crushed
2 tablespoons crushed fermented black beans (see Tips, below)
2 tablespoons oyster sauce
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
2 tablespoons chopped scallion, green part

Steps:

Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 1 gram, Sodium 2950 milligrams, Sugar 1 gram, TransFat 0 grams