Pearl River Deli's 15-Minute Black Bean Basil Clams
Johnny Lee of Pearl River Deli, a Cantonese kitchen serving up classics like Hainan chicken, shares a quick 15-minute recipe for their popular and well-loved black bean basil clams.
February 15, 2022
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Black Bean Basil Clams
Ingredients
- 2 lbs of clams (Manila clams work best)
- 4 tablespoons rice wine or sake
- 2 tablespoons sauté oil
- 1 tablespoon minced garlic
- 1 tablespoon jarred black bean garlic sauce
- 1 cup Thai basil (ideally one cup, but can be adjusted to taste)
- salt to taste
- pepper of choice (chili, jalapeño or bell pepper, if avoiding spice)
Directions
- In a wok or sauté pan heat about a cup of water or just enough so that clams aren't sitting on dry parts of the pan. Add rice wine or sake to the water.
- When the mixture comes to a boil, add 2 pounds of clams to the pan and cover with a lid until clams start to open.
- When clams start to open, remove lid and add oil, garlic, black bean sauce, chilis and half of the Thai basil.
- Stir fry on high heat until all clams are coated in the sauce.
- Add salt to taste.
- Turn off heat and add in the other half of the Thai basil. Toss in the residual heat before serving.
- Enjoy!
Attribution
This recipe is courtesy of Johnny Lee of Pearl River Deli.
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