World flavors
Clams in Black Bean Sauce
The Cantonese classic, razor-clam ready
- 20 min
- Medium
- Serves 2–3
Ingredients
- 10 razor clams, sliced
- 2 tbsp fermented black beans, rinsed and mashed
- 3 garlic cloves, 1 tbsp ginger, 1 chili
- 2 tbsp shaoxing wine, 1 tbsp soy, 1 tsp sugar
- Green onions, cornstarch slurry
Method
- Sizzle garlic, ginger, chili and black beans in oil 30 seconds.
- Wine in; then soy, sugar and a splash of water.
- Thicken with a little slurry to a glossy sauce.
- Clams in for 90 seconds, tossing.
- Green onions; serve over rice.
Tip. Rinse the black beans or the dish turns salt-bomb.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.