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Clams with Salted Black Beans and Chilies |
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Serves: 4 Print this Recipe2 tablespoons salted black beans 2 hot green chilies 1 tablespoon cornstarch 1 teaspoon sugar 1 tablespoon water 36 clams 3 cups cold water 3 tablespoons vinegar 1/2 cup boiling water 3 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 1 green onions (with top), chopped Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Place beans in small bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix cornstarch, sugar and 1 tablespoon water. Discard any broken or open clams; place remaining clams in a large bowl. Mix 3 cups water and the vinegar; pour over clams. Let stand 30 minutes. Scrub clams under running cold water. Place clams in steamer with 1/2 cup boiling water. (If steamer is not available, place clams in Dutch oven. Add 1 inch boiling water and cover tightly.) Steam 5 minutes or until clams open at least 1 inch; remove clams as they open. Discard clams that do not open. Strain clam liquid through double-thickness cheesecloth; reserve 1 cup. Remove clams from shells; cut each clam into halves. Keep clams warm. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add beans, chilies, garlic and gingerroot; stir-fry 1 minute. Add reserved liquid; heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Pour bean mixture over clams; sprinkle with chopped green onion. 4 servings **Fresh clams are a must here; their delicate scent of the sea blends beautifully with garlic, ginger and hot green chilies. Discard any clams that are open before cooking and any that don't open when steamed. Be careful when handling chilies; the seeds and ribs are especially hot and can actually burn your skin. Rubber gloves are a good idea, and whatever you do, avoid touching your eyes or lips after you have handled hot peppers. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Clams with Salted Black Beans and Chilies is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Sea Bass with Green Beans Steamed Sea Bass Stir-Fried Walleye with Celery Cabbage Glazed Walleye Pan-Fried Red Snapper with Salted Black Beans and Chilies Shrimp with Garlic Sauce Fried Shrimp with Red Sauce Kung Pao Shrimp Shrimp with Lobster Sauce Emperor's Shrimp Stir-Fried Shrimp with Vegetables Shrimp Almond Ding Scallops with Pea Pods Shrimp Tofu Cake Stir-Fried Broccoli with Crabmeat Clams with Salted Black Beans and Chilies Clams with White Radishes Stir-Fried Crabmeat with Celery Cabbage Velvet Crabmeat Roasted Peanuts |
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