Stir-Fried Clams with Spicy Bean Sauce

Name: Stir-Fried Clams with Spicy Bean Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp Chinese bean sauce; 2 teaspoons peeled and finely chopped fresh ginger; 2 mediums garlic cloves, finely chopped; 680 grams littleneck clams; 79 milliliters clam juice or low-sodium chicken broth or stock; 0 teaspoons red pepper flakes or 1 finely chopped fresh Thai chile; 59 milliliters thinly sliced scallions (from about 3 medium scallions); 1 Tbsp finely chopped shallots; 1 teaspoon soy sauce; 2 Tbsps vegetable oil

One serving contains 190 calories, 9g of protein, and 15g of fat. If 73 cents per serving falls in your budget, Stir-Fried Clams with Spicy Bean Sauce might be a super gluten free and dairy free recipe to try. This recipe serves 2. From preparation to the plate, this recipe takes about 30 minutes. A mixture of chicken broth, garlic cloves, scallions, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Thoroughly soak the clams in several changes of cold water, discarding any open clams. Scrub the shells with a stiff brush to remove any grit, then rinse well.

Ingredients you will need

Pasta Shells

Clams

Water

Drain the clams in a colander and pat dry with paper towels; set aside.Stir the clam juice or chicken broth, bean sauce, and soy sauce together in a small bowl; set aside.

Ingredients you will need

Chicken Broth

Clam Juice

Soy Sauce

Clams

Sauce

Equipment you will use

Paper Towels

Colander

Bowl

Heat a 14-inch flat-bottomed wok or large frying pan (not nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Wok

Drizzle the oil around the perimeter of the wok or pan and add the shallots, garlic, and ginger. Using a metal spatula, stir-fry until fragrant, about 15 seconds.

Ingredients you will need

Shallot

Garlic

Ginger

Cooking Oil

Equipment you will use

Spatula

Frying Pan

Wok

Add the reserved clams and stir-fry for 1 minute.

Ingredients you will need

Clams

Add the red pepper flakes or chile and stir-fry until combined, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

Chili Pepper

Add the reserved bean sauce mixture, cover with a tightfitting lid, and cook for 4 minutes, stirring once every minute. Uncover and stir-fry until the clams are fully open, about 1 minute more.

Ingredients you will need

Clams

Sauce

Transfer the opened clams to a serving dish and continue stir-frying, transferring the clams to the dish as they open, until the bean sauce mixture is reduced to a saucy consistency. Discard any unopened clams.

Ingredients you will need

Clams

Sauce

Add the scallions, stir to combine, and pour the sauce over the clams.

Ingredients you will need

Green Onions

Clams

Sauce

Equipment

Ingredients

Servings:

1Tbsp

Chinese bean sauce 2teaspoons

peeled and finely chopped fresh ginger 2mediums

garlic cloves, finely chopped 680grams

littleneck clams 79milliliters

clam juice or low-sodium chicken broth or stock 0teaspoons

red pepper flakes or 1 finely chopped fresh Thai chile 59milliliters

thinly sliced scallions (from about 3 medium scallions)1Tbsp

finely chopped shallots 1teaspoon

soy sauce 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.