Ingredients with Measurements:
- 2 lbs of clams
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons fermented black beans
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons chopped scallions
Special Equipment Needed:
- Steamer
- Large pot with lid
- Colander
- Small bowl
Step-by-Step Instructions:
1. Place the clams in a large pot with a lid and fill it with enough water to cover the clams.
2. Bring the water to a boil over high heat.
3. Once the water is boiling, reduce the heat to medium-low and cover the pot with the lid.
4. Steam the clams for 10 minutes, or until the shells open.
5. Remove the clams from the pot and place them in a colander to drain.
6. Discard any clams that did not open.
7. Heat the vegetable oil in a small pot over medium heat.
8. Add the garlic and ginger and cook for 1 minute.
9. Add the fermented black beans and cook for another minute.
10. Add the Shaoxing wine, light soy sauce, sugar, and sesame oil and stir to combine.
11. Add the clams to the pot and stir to coat with the sauce.
12. Cook for 2 minutes, or until the clams are heated through.
13. Remove the pot from the heat and stir in the chopped scallions.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-low
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 8g
Protein: 8g
Substitutions for Ingredients:
- Vegetable oil: Canola oil or olive oil
- Fermented black beans: Dried black beans
- Shaoxing wine: Dry sherry
- Light soy sauce: Low-sodium soy sauce
- Sugar: Honey
Variations:
- Add other vegetables, such as mushrooms, bell peppers, or onions.
- Substitute the clams with mussels or shrimp.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to discard any clams that did not open after steaming.
- Be careful not to overcook the clams, as they can become tough.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve the clams in a large bowl with the sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Rice or noodles
Suggested Side Dishes:
Steamed vegetables, roasted potatoes, or a salad
Troubleshooting Advice:
If the clams are not cooked through after steaming, cover the pot and cook for an additional 2-3 minutes.
Food Safety Advice:
Make sure to discard any clams that did not open after steaming, as they may be spoiled.
Food History:
Steamed clams with black bean sauce is a traditional Chinese dish that has been enjoyed for centuries.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of garlic and ginger.
Serving Suggestions:
Serve with steamed white rice or noodles.
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Region: Chinese