Ingredients:
- 1 lb (500 g) fresh little neck clams;
- 1/2 lb (250 g) frozen cooked clam meat;
- 1 tablespoon minced ginger;
- 1 tablespoon minced garlic;
- 1 tablespoon vegetable oil;
- 1 tablespoon fermented black beans;
- 1/2 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket)or soy sauce;
- 1/2 tablespoon dark soy sauce;
- 1/2 teaspoon sugar.
Recipe:
Serving for 2 as appetizer
- Soak clams in water with 1 teaspoon salt to get rid of sand;
- Use tooth brush to clean outside of clams;
- Rinse and soak black beans in 1/4 cup (60 ml) water for 10 minutes, drain;
- Press black bean, garlic and ginger in a mortar;
- Mix with liquid aminos and dark soy sauce to a paste like consistence;
- Add sugar;
- Add 1 tablespoon vegetable oil to a sauté pan/wok over medium high heat;
- Stir in black bean paste when oil gets hot;
- Give a chance for the black bean paste to cook;
- Add drained clams;
- Stir and cover to make sure clams are cooked;
- Clams are cooked when they start to open;
- Cook for a minute more for sauce to go into clams;
- Mix in cooked clams;
- Plate and serve hot.