I love clams, so does my brother-in-law who always orders his favorite spicy clam dish from the Chinese Restaurant everytime we go out. I found a recipe that was really easy and it's a cinch to make. Actually, it only takes about 10-15 minutes to prepare this dish.
And it is great over steamed rice. Be careful though, this dish will make you eat more that you think (I found this out after my second serving of clams). One tip in buying clams is that you always buy live clams that still move (when you touch them) or you can visually see them spit water out the nozzle of their breathing hold. When you cook the clams, always get rid of the shells that don't open (they're either dead or full of mud).
SPICY CLAMS WITH BLACK BEAN SAUCE
Ingredients:
1 kilo clams, Manila clams or littleneck clams
2 tbsp fermented black beans (or salted black beans called "Tausi" in Filipino), drained, rinsed and chopped
1 knob ginger, finely sliced
3 cloves garlic, minced
1 medium onion, finely diced
½ cup Chinese rice wine or Sherry
½ cup + 2 tbsp water
1 tbsp cornstarch
3 tbsp chopped coriander (optional)
Bird chilis or "sili labuyo" for heat (optional)
freshly cracked black pepper to taste
Instructions:
1. Sauté ginger, onions and garlic in medium hot oil.
2. Add black beans, clams and rice wine.
3. Pour ½ cup water, lower heat and cover pan to let clams steam for about 4 minutes or till clams open. Add bird chilis and black pepper to taste.
4. Combine remaining water and cornstarch to make a slurry and add to sauce to thicken.
5. Sprinkle with coriander and serve at once.
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