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Categories:
grapeseed oil Manila clams black bean garlic sauce chicken broth tomatoes fresh basil unsalted butter kosher salt fresh ground black pepper
Viewed: 13 - Published at: 4 years agoIngredients
- 2 tablespoons grapeseed oil or 2 tablespoons canola oil
- 2 lbs manila clams or 2 lbs littleneck clams, scrubbed
- 12 cup black bean garlic sauce (page 32)
- 1 cup chicken broth
- 1 cup tomatoes, 1/4 inch dice
- 2 tablespoons fresh basil leaves, 1/16 inch ribbons
- 1 -2 tablespoon unsalted butter, as needed
- kosher salt
- fresh ground black pepper
Method
- Heat a wok or large saute pan over high heat.
- Add the oil and swirl to coat the pan.
- Add the clams and stir-fry until they have opened slightly, 2 to 3 minutes.
- Add the Black BeanGarlic Sauce and chicken broth and cook until the liquid is reduced by half, about 2 minutes.
- Stir in the tomatoes, basil, and butter.
- Correct the seasoning with salt and pepper and serve immediately.
