Garlic, shallots, green chile, black bean sauce and Tsingtao Pure Draft create a rich flavorful sauce in this recipe for steamed clams from chef Martin Yan.
Ingredients:
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1 shallot, minced
- 1 green chile, thinly sliced
- 1 cup Tsingtao Pure Draft beer
- 3 tablespoons black bean sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 pounds clams, scrubbed
- 1 teaspoon minced cilantro
Preparation:
Instructions:
1. Heat a stir-fry pan or deep skillet over medium-high heat. Add the butter, swirling until melted. Add the garlic, shallot, and chile and cook until fragrant, about 10 seconds. Add the beer, black bean sauce, vinegar, and sugar and boil until liquid is reduced by half about 5 minutes. Add the clams, cover and let cook until clam shells open, 5-7 minutes.
2. Transfer to a serving dish (discard any clams whose shells have not opened) and garnish with the cilantro.
Steamed Clams With Garlic Beer Sauce recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media.
More Chinese Shellfish Recipes
Main Chinese Food Recipe File
1. Heat a stir-fry pan or deep skillet over medium-high heat. Add the butter, swirling until melted. Add the garlic, shallot, and chile and cook until fragrant, about 10 seconds. Add the beer, black bean sauce, vinegar, and sugar and boil until liquid is reduced by half about 5 minutes. Add the clams, cover and let cook until clam shells open, 5-7 minutes.
2. Transfer to a serving dish (discard any clams whose shells have not opened) and garnish with the cilantro.
Steamed Clams With Garlic Beer Sauce recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media.
More Chinese Shellfish Recipes
Main Chinese Food Recipe File
