Clams with Chinese Black Bean Sauce

Contributed By: tiffluu
SF Chronicle

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Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: Asian
Meal Type: Entree

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Ingredients

2 pounds Manila clams
1/3 cup Chinese Black Bean Sauce (see recipe)
1/4 cup Water
2 tablespoons Minced cilantro
Steamed rice

Preparation

If you have time, soak the clams in cold water for 15-30 minutes before cooking to help release any sand trapped in the shells. Remove and place in a clean bowl (do not drain in colander so that dirty water flows over the clams). Serve with stir-fried or steamed broccoli drizzled with oyster sauce, if you like.

Instructions: Place clams, sauce and water in a wok over high heat. Cover until the sauce begins bubbling, about 1 minute, then stir-fry, stirring constantly, until the clam meat has just turned opaque, 1-2 minutes after the shells open.

Sprinkle with the cilantro and serve over rice.