While the usual Vongole and clams in white wine have receive their fair share of attention, why not try something different that will shine at your dinner table. This Chinese clam with XO sauce had proven it's popularity with the Australians. If you have lived in Australia, you'll find clams with XO sauce in most Chinese restaurants. Billy Kwong has this dish as a staple on the menu in Sydney and like the Italian counterparts, it sure will promise plenty of pleasure on the plate.
Clams with XO sauce is a fast stir fry recipe and so easy to make, everything is cooked in a wok. Sautéing the aromatics in hot oil for the base sauce welcoming the clams to open up releasing all its marvelous salty juice. There's no need to add any salt or soy sauce. Soak up the tasty sauce with some jasmine rice or plain boiled Hong Kong egg noodles. I assure you empty shells are all that is left in a minute.
1 kg fresh clams, washed.
2 tablespoon peanut oil
2 tablespoon ginger, thinly sliced
5 clove garlic, finely minced
3 teaspoon XO sauce
1 teaspoon black bean, soak in water, drain and diced
2 tablespoon Shaoxing or Huadiao wine
1 teaspoon sugar
1 long red chilli, seed removed, sliced thinly. Reserving some for garnish
5 green onions, cut into 3cm lengths
1½ tablespoon corn starch
Mix with 3 tablespoon water
Springs of coriander
Remaining chili sliced
Heat oil in wok over high heat, add ginger, garlic, chili, black bean, sugar and XO sauce and sauté for 1-2 minutes. Add the Shaoxing wine and simmer for ½ minute then add the clams and toss. Over wok with lid and let steam for 2 minutes. Check to see clams are opened, if not open, toss about and continue cooking.
When clams are fully open, pour in the slurry stir and let thickened (you can adjust the sauce with less or more of the cornstarch slurry). Finally, add the green onions and remaining chilli slice, toss to combine and serve immediately with a garnish of coriander.
XO sauce is made from fried seafood such as scallops and chilli which is widely available in supermarkets or Asian grocery stores.
-till next post, ss.
Labels: Asian, chinese, Clams, recipe, stir fry, XO sauce