Taiwanese-Style Stir-Fried Clams with Fermented Black Beans, Chiles & Basil

My mom used to make this dish quite often for lunch when my sis and I were kids. The quality and diversity of seafood in Taiwan was and is truly amazing, so mom was always able to buy freshly harvested stuff from the local open-air market on a daily basis. The ingredients are quite simple actually - garlic, ginger, red chilies, scallions, basil, fermented black beans and/or soy sauce, rice wine, sugar, sesame oil, and, of course, clams. I typically use fresh manila clams for this dish, which are larger and meatier than the clams my mom would use. Littlenecks or Venus clams also work well. Be sure to use fresh Taiwan or Thai basil if you can find it in your local Asian market. Better yet, grow your own from seed. Taiwan basil is similar to Thai basil but is slightly sweeter. If you don't have Taiwan or Thai basil, then regular sweet/Italian basil will do.

Ingredients:
3 lbs. (about 12 clams per lb.) Manila, Littleneck, or Venus clams, scrubbed
4 1/4 cups water + 1 tbsp. sea salt*

2 tbsp. vegetable oil

3 slices fresh ginger

4 cloves garlic, minced
1 Fresno chili or jalapeno, seeded & sliced
2 scallions, sliced

1 tbsp. fermented black beans (rinsed) or black bean garlic sauce

2 tbsp. rice or Shaoxing wine

SEASONING:

1 1/2 tsp. sesame oil
1 tsp. sugar

1/8 tsp. black pepper
1 tbsp. water

2 cups fresh Taiwan or Thai basil leaves (leave whole - do not chop or tear)

STORING CLAMS: If using within 2 or 3 days, clams should be placed in a large metal bowl over ice in the refrigerator. Never soak clams in just plain water when storing in the refrigerator, or they will die.

*EXPELLING SAND/GRIT FROM CLAMS: Take clams out of the frig, scrub clean, and place into a bowl. Combine 4 1/4 cups of cold water and 1 tbsp. sea salt (DO NOT use table or kosher salt) in a measuring cup or medium bowl and stir until salt is completely dissolved. Pour over the clams. If not enough water to cover, repeat the water + salt combo and add until the clams are completely submerged. Let the clams sit in the salted water in a cool place for at least 2 hours to allow them to expel any grit. 

This method of submerging clams in a solution mimicking sea water to propel them to expel their grit comes from the amazing folks at Woks of Life Stir-Fried Clams in Black Bean Sauce - The Woks of Life.

INSTRUCTIONS:

1. Just before cooking, pour the clams into a colander and rinse briefly with tap water; set aside. 

2. Heat 2 tbsp. vegetable oil in a large pan or wok over high heat. Add ginger slices to the pan and saute for 20-30 seconds until fragrant. Add the minced garlic, sliced chilies, sliced scallions and black beans; toss for about 10 seconds to combine. Stir in the clams then swirl in the rice wine or Shaoxing wine along the edge of the pan. Cover immediately and let steam for 5-7 minutes or until the clams start to open. NOTE: discard any clams that do not open after cooking.

3. Uncover and stir the clams briefly, then add the seasoning ingredients (sesame oil, sugar, black pepper and 1 tbsp. water). Taste the sauce and if not salty enough, add soy sauce by the teaspoon, to adjust to your taste. Stir in the basil leaves and remove from heat. Pour into a serving bowl and serve immediately.

4. The clams can be eaten as is (just pick them up, scoop up some of the sauce & eat from the shell), but the sauce is excellent with steamed white rice. 

Red chilies, garlic, scallions, basil, ginger.

Combine 4 1/4 cups cold water with 1 tbsp. sea salt until dissolved.

Cover the clams with the sea salt water solution for at least two hours to allow the clams to expel any grit.

Rinse clams in colander.

Heat 2 tbsp. oil over high heat; add the ginger slices and sauté for 20-30 seconds until fragrant.

 Add minced garlic, sliced scallions, red chilies and fermented black beans; sauce for about 10-15 seconds.

Add clams & pour the rice wine or Shaoxing wine around the edge of the pan.

Cover immediately & let cook over high heat until clams start to open (about 5-7 minutes).

Uncover and add seasoning ingredients. 

Stir in basil leaves.

Remove from heat.