Recipe courtesy of Sara Moulton
Yield:
6 servings as part of a Chines
Level:
Easy

Ingredients

Directions

Make the sauce: In a small bowl dissolve the cornstarch in 3/4 cup cold water and stir in the oyster sauce, the soy sauce, the oil, the sugar and the white pepper.

In a wok or kettle bring 8 cups water to a boil, add the clams and boil them, stirring occasionally, for 4 to 7 minutes, or until they begin to open, transferring them as soon as they open with a slotted spoon to a large bowl. Discard any unopened clams and the cooking liquid.

In the wok, dried and heated, heat the oil over high heat until it just begins to smoke, add the gingerroot, the garlic and the black beans and stir-fry the mixture until the garlic is golden. Add the clams and stir-fry the mixture for 1 to 2 minutes, or until the clams are coated well. Make a well in the center of the clam mixture, stir the sauce, and pour it into the well. Bring the mixture to a boil, stirring, and stir it until the clams are coated well with the sauce. Transfer the clam mixture to a serving dish and sprinkle it with the scallion.

*available at Asian markets.

IDEAS YOU'LL LOVE

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

Manila Clams in Garlic and Beer

Recipe courtesy of Robert Irvine

Stuffed Clams

Recipe courtesy of Gail Matthews

Stuffed Clams

Recipe courtesy of Food Network Kitchen

Clams "Linguini"

Recipe courtesy of Robert Irvine

Clam Bake

Recipe courtesy of Michael Symon

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking