STIR-FRIED CLAMS WITH BLACK BEAN SAUCE

Stir-Fried Clams with Black Bean Sauce image

Yield makes 4 servings

Number Of Ingredients 11

4 pounds littleneck, cherrystone, or manila clams or cockles
2 tablespoons fermented black beans (page 207)
2 tablespoons Shaoxing wine or dry sherry
3 tablespoons corn, grapeseed, or other neutral oil
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1 tablespoon soy sauce
1 teaspoon sugar
2 scallions, trimmed and roughly chopped
2 teaspoons cornstarch, dissolved in 1 tablespoon plus 1 teaspoon water, optional
2 teaspoons dark sesame oil

Steps:

Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.