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I like Savoury Clams cooked in Chinese style. This is a recipe for Stir-Fry Savoury Clams With Black Bean Sauce. The clams are sweet and a little salty, from the fermented black beans. It’s simply delicious with just some steamed rice. Try it!
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Stir-Fry Savoury Clams With Black Bean Sauce
(Printable Recipe)
Ingredients
1 Kg Savoury Clams, soaked and scrubbed
2 Tbsp Peanut or Cooking Oil
1/4 inch Ginger, finely chopped
1 Tbsp Fermented Black Beans, rinsed and coarsely chopped
3 Scallions, cut into ½-inch segments
6 to 8 Thai Bird's Eye Chilies, chopped
1 Tbsp Oyster Sauce
1/4 Cup Water mixed with 1 tsp Corn Starch
Sea Salt to taste
Method
Heat the oil in a wok on high heat and cook the garlic and ginger until fragrant. Add the fermented black beans, chilies, and give it a quick stir and toss in the clams and oyster sauce. Cook briefly before adding the scallions.
Then mix in the water and cover the wok with a lid until all the clams are open. Season the clams with salt if necessary. Serve immediately.
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I make clams like this too. In fact I think I need to make some real soon. Beautiful as usual! GREG
ReplyDeletei love this dish. my family makes it all the time in the summer :D
ReplyDeleteIt's solong I have not eaten this clams. This just looks so delicious!
ReplyDeleteYea! they are on sale right now! ~LeslisMichele
ReplyDeleteloved flavors in this dish and like how you kick it up with the chilis!
ReplyDeleteClams is one of my favorite seafoods, I used to have them a lot when I lived in Stockholm cause they were really cheap and flavorfull! I have an online cooking show, please check it out!
ReplyDeleteYum! I love clams!
ReplyDelete(Not sure if browser crashed/last comment went through)
ReplyDeleteThis recipe worked really well for me even though I had to use mussels instead of clams, as this is the only shellfish available from our local supermarket; didn't have to add any salt in the end.