Monday, June 7, 2010

Manila Clams in Blackbean Sauce

I am a seafood lover...especially when they are live and fresh. I found these live Manila clams from my local Asian market today and bought about a pound and a half. The tip for picking good clams is to pick the ones that are completely closed. Also, they should open when they are cooked and the ones that don't open are bad and should not be eaten. Clams can be cooked many different ways but I like clam soup and stir fried clams in blackbean sauce. Here is my easy recipe:

1.5 lb Manila clams
1 TBS finely sliced ginger
1 TBS blackbean sauce, see pic
1/2 C Cooking wine
1 TBS soy sauce
1 TBS oil
1 tsp sugar
1/4-1/2 C water
pinch of salt
green onions for garnish (optional)

Heat up the oil in a wok and add the ginger. After 30 sec or so add the clams and the rest of the ingredients. Stir fry till the clams open. Can cover and steam to cook quicker as well.

1 comment:

  1. I've never cooked my own clams before, partially because I'm scared I'll pick bad ones! Thanks for all of your tips. This recipe looks delicious.