WOK-STIRRED
CLAMS AND BLACK BEANS
As a
Midwesterner, I didn’t have clams available locally. Once I tasted
them with black beans on the East Coast, though, I was seriously hooked.
This easy version
of that
pairing forgoes the usual cornstarch, so it has a more delicate texture.
The addition of basil and tomatoes gives it a very welcome Western
flavor, too. If you’re not a clam fancier, you can substitute mussels.
Just follow the recipe as written.
Serves 4
-
2
tablespoons grapeseed or canola oil
-
2 pounds
Manila or littleneck clams, scrubbed
-
1/2 cup
Black Bean-Garlic Sauce (page 32)
-
1 cup
Master Chicken Broth (page 192) or homemade or store-bought
vegetable stock
-
1 cup
tomatoes cut into 1/4-inch dice
-
2
tablespoons fresh basil leaves cut into 1/16-inch ribbons
-
1 to 2
tablespoons unsalted butter, as needed
-
Kosher
salt and freshly ground black pepper to taste
Heat a wok
or large sauté pan over high heat. Add the oil and swirl to coat the
pan. Add the clams and stir-fry until they have opened slightly, 2 to 3
minutes. Add the Black Bean–Garlic Sauce and chicken broth and cook
until the liquid is reduced by half, about 2 minutes. Stir in the
tomatoes, basil, and butter. Correct the seasoning with salt and pepper
and serve immediately.
