Black Bean Sauce Clams With Fresh Basil

Recipe Ingredients

2 tablespoons	30ml	Salted black beans - lightly mashed
2 teaspoons	10ml	Chili sauce
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Minced garlic
		For The Broth
1/2 cup	118ml	Chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Soy sauce
		= (or light soy sauce)
1 tablespoon	15ml	Chinese rice wine
		= (or dry sherry)
		For The Dish
16		Clams - (abt 1 1/2 lbs) (medium)
		= (such as Manila or littleneck)
1 tablespoon	15ml	Vegetable oil
1/4 cup	10g / 0.4oz	Fresh basil leaves - (lightly packed) - shredded
2		Green onions - trimmed, and
		Cut into thin strips
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water

Recipe Instructions

Prepare the seasoning: Stir the salted black beans, chili sauce, ginger and garlic together in a small bowl.

For the Broth: Stir the stock, soy sauce and rice wine together in a small bowl.

For the Dish: Scrub the clams under cold running water and discard any with open shells that don't close when tapped.

Pour enough water into a large saucepan to fill 2 inches and bring to a boil. Add the clams, cover, and cook until their shells open, 5 to 6 minutes.

Drain the shellfish, discarding any with shells that don't open, and set them aside.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the seasonings and stir-fry until fragrant, about 1 minute. Add the broth and bring to a boil. Adjust the heat to medium and add the clams, basil and green onions. Stir gently to coat the clams with sauce. Add the dissolved cornstarch and cook, stirring, until the sauce boils and thickens.

Scoop the clams and sauce onto a warm serving platter.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Fishing - Village) - from the TV FOOD NETWORK CANADA

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