Black Bean Clams "Casino"

Total Time:
25 min
15 min
10 min

4 servings

  • 2 dozen small clams, like Manila, shucked, reserving the bottom shell
  • 3 tablespoons butter
  • 1 tablespoon fermented black beans, rinsed and minced
  • 1 tablespoon garlic, minced
  • 2 shallots, minced
  • 2 ounces Chinese ham, cut into 1/8-inch dice (or Smithfield Ham)
  • 1/2 -cup panko bread crumbs
  • 1/2 lemon, juiced
  • Canola oil, to cook
  • 1 tablespoon whole pink peppercorns, for garnish
  • Sea salt or gros sel, to coat baking hotel pan/tray
  • Preheat the broiler on high.

  • In a saute pan on medium heat, melt the butter and saute the black beans, garlic and shallots. Add the ham and stir. Remove from heat and transfer to a small bowl and fold in with the panko and lemon juice. Check for seasoning.

  • Top each shucked clam with the seasoned crumbs. Place the lined salt tray under the broiler for 3 minutes. Remove pre-heated tray and place clams on top. Place under the broiler until browned, about 3 minutes.

  • Plate clams on another plate lined with salt. Sprinkle with pink peppercorns and serve immediately.

  • Beverage: Same as the previous, Veuve Clicquot Blanc de Blanc or DVX

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