Recipe by Hey Jude
This is a Bob Chinn's Restaurant recipe found in the Chicago Sun-Times. While I haven't made this recipe, I've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate.
- 3 dozen medium fresh clams, in the shell
- 1⁄4 cup cornmeal
- 1 1⁄2 tablespoons salt
- 1⁄2 cup corn oil
- 3 slices fresh ginger, 1/8 inch thick, julienned
- 3 tablespoons chinese black beans (salted, actually a fermented soybean)
- 1 small white onion, sliced
- 3 tablespoons chopped fresh garlic
- 6 cups chicken broth
- 2 tablespoons cornstarch
- 3 tablespoons oyster sauce
- 1 1⁄2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons dry sherry
- salt and pepper
- 6 scallions, chopped and divided
- 8 -10 sprigs cilantro, chopped (optional)
Directions See How It's Made
- To clean the clams of their sand, gently scrub the outside.
- Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
- let stand 1 hour, then rinse and drain.
- Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
- Remove the steamer from the wok immediately; do not overcook the clams.
- Heat corn oil in a deep saucepan or wok over medium heat.
- When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
- Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
- Stir in the stock, cook 2 minutes more.
- In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
- Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
- Sauce will thicken somewhat to the consistency of a glaze.
- Add more cornstarch mixture if necessary.
- Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
- Stir to mix.
- Add the reserved clams and stir just until coated.
- Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
- Serve immediately.