Thursday, May 19, 2011

Clamoring for Clams: A Mizuno Recipe

Putting clams on the dinner menu is imperative to enjoying the warm summer evenings.  In the second installment of our recipe series, Rep. John Mizuno shares with us a simple, quick and tasty dish made with Manila clams that you can incorporate into your family gatherings this summer!  

Clams with Black Bean Sauce

2 Tablespoons fermented black beans
2 tablespoons peanut oil
36 fresh manila clams
2 teaspoons crushed ginger
2 tablespoons crushed garlic
4 tablespoons white wine
2 tablespoons real butter
2 tablespoons soy sauce
2 tablespoons red chili pepper

Clean shells of clams. Soak the black beans in water, then mash half of the beans into paste. Put peanut oil in a large pan or wok on medium-high. Add the remaining half of beans, bean paste, clams, ginger, garlic, chili, wine, and butter. Heat for 4-5 minutes. Reduce heat and simmer until clams open. Place cooked clams in large bowl and then pour remaining sauce over clams. This goes great with steamed rice.

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