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Manila Clams & Black Bean Sauce

Try this Manila Clams & Black Bean Sauce recipe.


Posted By: Sid Alapai
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
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Manila Clams & Black Bean Sauce

2 dozens manila clams
1/2 cup fermented black beans
1/2 bell pepper, seeded and cut into thick strips
1 tbsp chili garlic sauce
1 thumb-size ginger, peeled and minced
1 tbsp light Aloha shoyu
2 tbsps rice cooking wine (Shao Hsing )
1 cup chicken broth or water
1 tsp sesame oil
cooking oil


Cooking Process:

Under cold running water, scrub the outside of the clams with a stiff brush. Drain well.

Rinse the fermented black beans. Set aside.

In a bowl, combine chicken broth, chili garlic paste, rice wine and soy sauce. Set aside.

In a skillet or wok, heat oil over high heat. Saute sliced bell peppers until tender but crisp. Remove and keep warm.

Saute ginger until aromatic. Add in clams and continue to stir for 3 to 5 minutes or until shells start to open.

Pour in broth mixture. Add in black beans and stir to combine. Cover and continue to cook until shells open. Mix in bell peppers. Just before serving, drizzle in sesame oil to coat. Serve hot.

Nutritional Information:

There are nutritional values recorded for this Manila Clams & Black Bean Sauce recipe.

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