|This recipe is a simplified take on what some might consider a Chinese stir fry standard. The 'black bean' that is featured in that style of dish is actually a black soy bean that's been fermented and mashed. I went in search of such a beast in Olympia and was unable to locate it, other than in the form of a "black bean and garlic" sauce in a jar that the Capital Market on Harrison had available. While trying to explain exactly what I was looking for, the clerk kept trying to get me to take a can of regular black beans. After thinking on that for a few minutes it finally dawned on me that those would likely be pretty tasty as well. And they were!
2 tsp fresh ginger, minced
1 ½ T fresh garlic, minced
3 green onions, chopped
1 jalapeno pepper, seeded and minced
1 T olive oil
2/3 cup white wine (or light beer or water would sub fine!)
2 pounds manila clams, rinsed
1 can black beans, drained
1 T soy sauce
2 dashes sesame oil
Tops of green onion, sliced at an angle for garnish
Swirl the olive oil on the bottom of a large pot with a lid. Turn your burner on medium highish and add the ginger, garlic, onion and jalapeno. Stir fry for one or two minutes, then add your wine and clams. Secure the lid and let the clams steam open for 3 or 4 minutes. Drain the can of beans and stir in the soy sauce and sesame oil right in the can. When the clams are all open, pour the beans over the top and toss to combine. Turn your burner off but leave the pan on the stove for another minute or two to warm the beans through and combine your flavors. Pour the whole thing into a big serving bowl and garnish with the remaining green onion. Serve with crusty bread for dipping and enjoy!