- Yield: 4 Servingsas part of multicourse meal
- 1½ lbs (750 g) Manila or Littleneck clams
- 2 teaspoons high-heat cooking oil
- 6 pinky-length whole dried chilli peppers, cut in half and most seeds discarded
- 1 clove garlic, finely minced
- ½ teaspoon grated fresh ginger
- 3 tablespoons black bean sauce
- 3 teaspoons chilli garlic paste or sauce (substitute with any Asian chilli sauce) 1 cup (250 ml) store-bought or homemade light stock
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon minced chives, for garnish
How to Make It
- Let the clams hang out in a big bowl filled with cool, fresh water for 20 minutes. This allows the clams to breathe in fresh water and expel any sand or grit. After 20 minutes, lift the clams out of the water (all the sand will have accumulated at bottom of the bowl). Now it’s time to scrub the shells with a firm brush under cool running water. Discard any cracked and or opened shells.
- In a wok or large sauté pan over medium-high heat, add the oil. When the oil is hot, add the dried chillies, garlic and ginger. Fry for 15 seconds, until fragrant. Add the black bean sauce and chilli paste and fry for another 30 seconds. Pour in the stock and wine. Turn the heat to high. When the mixture comes to a boil, immediately add the clams and cover.
- Cook for 5 to 6 minutes until the clams open. Spoon out the clams, leaving the sauce in the wok. Discard any clams that did not open. Turn the heat to high and let the sauce thicken, about 1 minute. Taste the sauce, and add an additional ¼ cup (65 ml) of stock, if needed. Pour the sauce over the clams, sprinkle with chives and serve hot.