|Clams in Black Bean Sauce|
Steamed Clams in Black Bean Sauce
1-1.5 lb fresh, LIVE Manila Clams, in shell (for 2 people)
4-5 T Black Bean, sauce (recommend Lee Kum Kee, used another one with yellow all Chinese label once and it was SSSSSSOOOOOO SALTY)
1 inch fresh Ginger
1 t Sambal Oleck or Chili Garlic Sauce (Sambal is a Singaporean Chili Paste)
1 bunch Green Onions
2 cloves Garlic, minced
1 T Olive Oil or Vegetable Oil
1 c dry White Wine
Fresh Cilantro, garnish, optional.
Rinse all the Clams. Throw any open ones away. You can buy them fresh from any fish monger or the fresh seafood bar at the TnT Asian Superstore. You can keep live Clams in the fridge in damp cloth for a day, no more. Ideally, you should use them the same day.
In a Med-Large pot or Wok, heat the Oil on Med High. Add the Ginger and Whites of the Green Onions. Sautee for a few minutes.
Add the Black Bean Sauce and Chili Paste. Stir briefly to incorporate. Add the Clams and Wine. Pour the Wine evenly over the pan. Cover immediately. Shimmy the pan on the stove but don't uncover. Let simmer for 6 minutes until all the Clams are open. Serve hot like steamed Mussels.
Garnish with fresh Cilantro if you want.