| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 10 |
|
Fresh littleneck clams in |
|
|
shells |
| 2 |
|
Thin slices fresh ginger |
| 1/2 |
|
Clove garlic |
| 1 |
t |
Salted black beans, minced |
| 1 |
t |
Diced red peppers |
|
|
Corn starch and water |
|
|
equal parts |
| 1 |
T |
Corn oil |
| 1 |
T |
Oyster sauce |
| 1 |
t |
Dark soy sauce |
| 1 |
t |
Sugar |
| 1 |
ds |
Pepper |
|
|
Thin sliced green onions |
INSTRUCTIONS
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 1/4. 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@ix.netcom.com> on May 28, 1998
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