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Clams with Black Bean Sauce
Ingredients :
  • 18 to 20 littleneck clams (about 2 1/2 pounds)
  • 2 cups liquid, preferably the juice of the clams
  • 1 tablespoon vegetable oil
  • 4 thin slices fresh ginger
  • 2 cloves garlic, crushed
  • 2 tablespoons crushed fermented black beans (see Tips, below)
  • 2 tablespoons Australian Premium Abalone Sauce
  • 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
  • 2 tablespoons chopped scallion, green part
Preparation :
  1. Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
  2. Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
  3. Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
  4. Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.
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