Wok-Stirred Clams and Black Beans

By mahto

Ingredients

• 2 tablespoons grapeseed or canola oil
• 2 pounds Manila or littleneck clams, scrubbed
• 1/2 cup Black Bean-Garlic Sauce (page 32)
• 1 cup Master Chicken Broth (page 192) or homemade or store-bought vegetable stock
• 1 cup tomatoes cut into 1/4-inch dice
• 2 tablespoons fresh basil leaves cut into 1/16-inch ribbons
• 1 to 2 tablespoons unsalted butter, as needed
• Kosher salt and freshly ground black pepper to taste

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

Heat a wok or large sauté 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 Bean-Garlic 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.