from Executive Chef Jack Amon Black Bean & Tomato Clams Serves 4 4 Tbsp. Peanut Oil 2 cups Onion, diced 4 Tbsp. Garlic, chopped 4 Tbsp. Ginger, finely minced 4 cups Tomato - seeded, diced and drained 1/2 cup Fermented Black Beans * 2 cups White Wine 1 cup Clam juice or fish stock 1 tsp. Sambal paste 1 Tbsp. sesame oil 4Tbsp. Cilantro, finely chopped 3-4 Tbsp. Butter 2 lbs. Alaska Baby Neck Clams Procedure: Soak fermented beans in cold water for 20 minutes, drain. Heat peanut oil in skillet and sauté onion, ginger and garlic for 5 minutes. Add tomatoes, and cook for an additional five minutes. Add the beans, sambal, wine and clam juice. Bring to a boil and allow to simmer for about five minutes. Add the clams and cilantro, cover and simmer until the clams start to pop open. When the clams are just cooked remove from the pan and keep warm. Return the pan to heat and whisk in the butter and sesame oil and sprinkle with cilantro. Divide the clams onto 4 heated bowls and spoon the sauce over. Garnish with sprigs of cilantro. For an entrée portion serve over Jasmine rice. * These black beans have been cured in salt and can be found in most Asian food stores. < back
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