XINH’S CLAMS IN BLACK BEAN SAUCE

(Courtesy of XINH DWELLEY: XINH'S CLAM & OYSTER HOUSE)

This recipe from Taylor Shellfish Farms chef Xinh Dwelly uses our fresh Manila clams in a preparation that is a wonderful example of the best of Asian cuisine. Simple to prepare, yet abounding in complex flavors, this recipe can be served as an entrée or as a wonderful accompanyment to other dishes.

4-5 lbs. MANILA CLAMS                                         3 TBSP COOKING SHERRY

¼ C BUTTER OR MARGARINE                               ½ TSP SALT (OPTIONAL)

1 MEDIUM ONION (SLICED)                                   ¾ TSP BLACK PEPPER

1 TBSP CHOPPED LEMONGRASS                        2 TBSP SESAME SEED OIL

1 CLOVE MINCED GARLIC                                      3 TBSP BLACK BEAN SAUCE (HOISIN)

1 GREEN ONION, CHOPPED (GARNISH)

In a pan with a fitted lid (large enough to hold 5 lbs. of clams) melt butter & brown the garlic.  Add onion, lemongrass, garlic, sherry, hoisin sauce, salt, pepper and sesame oil. Sauté lightly. Add ¾ c water and bring to a boil. Add washed clams to mixture, mix well & cover. Bring to a boil & cook until clams are open. Sprinkle green onions on top, cover & cook for 5 minutes. Serve & enjoy!

BON APPETIT!

www.taylorshellfishfarms.com