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View Diary: Tales from the Larder: the Seafood Diaries Part 1 of 6 (109 comments)

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  •  Clams with Black Bean Sauce (8+ / 0-)

    was once one of my favorite Chinese foods. A good black bean sauce seems to utterly compliment clams. Here's a decent recipe from the NYTimes.

    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 oyster sauce
    2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
    2 tablespoons chopped scallion, green part.

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