Clams with Black Bean Sauce
By Vicki Liley, Dim Sum (Essential Kitchen)
1 lb (500 g) fresh clams in shells, shells cleaned
Black bean sauce
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
2 teaspoons fermented black beans, rinsed and chopped
2 tablespoons soy sauce
1/3 cup (3 fl oz/90 ml) water
2 tablespoons oyster sauce
Place clams in a bamboo steamer and cover with lid. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Place steamer over boiling water and steam until clam shells open, 3–4 minutes (discard any clams that do not open). Lift steamer off wok and carefully remove clams.
To make black bean sauce, heat oil in a small saucepan over medium heat. Fry garlic and ginger until aromatic, about 1 minute. Add black beans, soy sauce, water and oyster sauce. Bring to a boil, reduce heat and simmer for 1 minute. Serve drizzled over clams.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.