Yield: 1 Servings
|10||Fresh littleneck clams in shells|
|2||Thin slices fresh ginger|
|1 teaspoon||Salted black beans; minced|
|1 teaspoon||Diced red peppers|
|Corn starch and water; (equal parts)|
|1 tablespoon||Corn oil|
|1 tablespoon||Oyster sauce|
|1 teaspoon||Dark soy sauce|
|Thin sliced green onions|
Braise littlenecks in 2 cups water until shells open. Save broth. Saute garlic, ginger, and black beans in corn oil. Add clam broth. Bring to boil and reduce by ¼. Add oyster sauce, soy sauce, sugar and pepper. Slowly add cornstarch mixture to thicken, stirring constantly. Add red pepper and green onions and littlenecks into sauce. Serve atop rice, noodles, or spaghetti.
Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : Any small, hard shelled clam may be used.
Recipe by: Islander Restaurant Warwick RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998