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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 20 |
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From my collection of handwritten recipes. Ingredients:
4 dozen clams |
2 tablespoons fermented black beans (also known as salted black bean) |
3 garlic cloves, minced |
3 tablespoons oil |
3 scallions, minced |
1 tablespoon chili paste |
1/4 cup dry white wine |
Directions:
1. With a stiff brush, scrub the clams under cold running water. Drain in a colander. Rinse black beans to remove excess salt. In a small bowl, mash beans with garlic and 1 Tblsp. of oil. In a wok, heat remaining 2 Tblsp. oil over medium heat. Add black bean mix, scallions, and chile paste and stir fry until aromatic, about 30 seconds. Add white wine and 1/4 cup water. Cook 1 minute. Add clams, bring to a boil, and cover. Cook until clams open, 5 to 10 minutes. Discard any clams that do not open. Uncover and toss to coat well with sauce. Remove to serving bowl.
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