Madame Chu's Clams in Black Bean Sauce
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 18 to 20littleneck clams (about 2½ pounds)
- 2cups liquid, preferably the juice of the clams
- 1tablespoon vegetable oil
- 4thin slices fresh ginger
- 2cloves garlic, crushed
- 2tablespoons crushed fermented black beans (see Tips, below)
- 2tablespoons oyster sauce
- 2½tablespoons cornstarch dissolved in 3 tablespoons water
- 2tablespoons chopped scallion, green part
Nutritional analysis per serving (4 servings)
417 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 60 grams protein; 2950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
- Step 2
Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
- Step 3
Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
- Step 4
Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.
- Tips: Fermented black beans and oyster sauce, both staples that have many uses and keep well on the shelf, are available in Chinese grocery stores. To crush the black beans, place them on a flat surface and hit hard with a heavy object, like the flat side of a cleaver. After the package of beans has been opened, place the remaining beans in a plastic bag, tied securely, or in a jar with a good lid.
Private Notes
Comments
I used to have this favorite dish in NYC Chinatown at a resturant called WoHop on Mott St. Never found it anywhere else. I followed the recipe exactly tonight and it was better than I remembered. Next time I'll make more. The clams were perfect not rubbery.
Thank you Gish Jen for a recognizably traditional preparation!
Ridiculously easy and quick once the clams are cleaned. I added a minced Serrano pepper for a little kick with the ginger, black beans and garlic and used bottled clam broth for the sauce. I minced the garlic and ginger and did not pull them out of the sauce. Who needs to go out for Chinese?
The only addition I would made next time is adding thinly shredded ginger along with green onions at the end. The sauce is perfect. It is light and perfectly compliments the delicate flavor of the clams.
Hop Kee on Mott also serves this
Advertisement