Recipe courtesy of Sara Moulton
Yield:
4 servings as a first course
Level:
Easy

Ingredients

Directions

Place oil in a wok over medium high heat. Stir fry the ginger, garlic, jalapeno, and scallions for 1 minute. Add the clams and stir well to blend. Add the Shoa Hsing and a scant 3/4 cup water. Cover wok, and boil the clams open for about 2 to 3 minutes. Remove clams and place in a colander; shake over wok to let the juices run off into wok. Set aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over medium high heat for 30 seconds. Mix the cornstarch in a small cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat, and add sesame oil. Return clams to wok and toss to coat. Serve immediately.;

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Gail Matthews

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manila Clams

Recipe courtesy of B. Smith

Manila Clam Chowder

Recipe courtesy of Robert Irvine

Wellfleet and Manila Clam Sauce

Recipe courtesy of Tracy O'Grady

Manila Clams in Garlic and Beer

Recipe courtesy of Robert Irvine

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