Clams with Black Bean Sauce (and Fresh Basil)

I've seen this dish served up both ways, with fresh basil and without. It tastes pretty good either way when clams are in season. In this region, Manilla clams are both farm grown and local to the Puget Sound. These clams come from the Hama Hama river delta. Wash the clams in cold water and scrub the shells with a stiff brush before using. This helps to release any dirt in and on the clams.

Clams with Black Bean Sauce and Fresh Basil

Ingredients

2-3 tbsp olive oil
2 large garlic cloves, chopped
1 tbsp fresh ginger, peeled and thinly sliced
1 large whole scallion, chopped
1 tbsp fermented black beans, coarsely chopped
1 tbsp light soy sauce
2 tbsp dry sherry (or Shaoxing rice cooking wine)
1/4 c fresh basil, sliced into 1/4" thin strips
1/2 tsp granulated sugar
1/2 c water
1 tbsp cornstarch dissolved in water.

Directions

1. In a small prep bowl, combine garlic, ginger and scallions. In a separate prep bowl, have lightly chopped fermented black beans. In a third prep bowl, combine soy sauce, sherry, and sugar. In the fourth prep bowl, combine cornstarch with enough water to dissolve the powder. Set aside until ready to cook.

2. Heat a wok or large heavy skillet (with a lid) over high heat until hot; add the oil and swirl to coat the bottom of the pan. Toss in the garlic, ginger, scallions and black beans; stir rapidly so the garlic does not burn. Add the clams and stir for about a minute. Sprinkle in soy sauce sherry, and sugar mixture; then pour in the water. Cover and let the clams cook for five minutes, until all the clams have opened.

3. Uncover the wok and pour in the cornstarch water. Stir the sauce around and the sauce will thicken. Last, add in the fresh basil and give it a stir. Scoop the clams and the sauce into a serving dish.