Clams With Black Bean Sauce

This dish is ready to serve in 20 minutes, yet elegant enough for entertaining. These flavors come from the assortment of Asian spices easily found on Amazon. Once bought, the spices are long-lasting so you can recreate this tasty finger food at multiple get-togethers.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 6 servings
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3 pounds Manila clams, Or littleneck clams, rinsed

3 tablespoons vegetable oil

1 clove garlic

1 teaspoon julienned ginger

3/4 cup chicken stock, preferably low-sodium or water

1 teaspoon fermented black beans

1/4 cup oyster sauce

1 teaspoon sugar

Freshly ground black pepper

1 tablespoon cornstarch, mix with 2 Tbsp (30ml) water

2 tablespoons thinly sliced Thai basil, may substitute basil, mint or scallions greens


  1. Check the clams by prodding any open clams gently with a knife. If they don’t close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
  2. Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
  3. While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
  4. Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.