Steamed Manilla Clams With Fermented Black Beans And Cilantro

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

Manila clams, also known as Japanese littlenecks or just steamers, have been farmed by the Japanese for centuries. They can be found on sand-gravel beaches, and also grow in the cool waters of the Pacific Northwest. Their sweet, tender meat lends an incredible flavor to this simple Asian-influenced dish, which makes a great appetizer or afternoon snack. Serve this with pasta for something more substantial.

Ingredients

• 2 pounds Manila clams, scrubbed
• 1 cup sake
• 2 tablespoons fermented black bean paste
• ½ cup chopped green onions (green parts only)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon unsalted butter, cut into pieces

Directions

1. Place the clams in a basin of lightly salted cold water to cover by 3 inches and let sit for 30 minutes.
2. Transfer to a colander.
3. If there is any sand on the bottom of the basin, repeat the process as necessary with fresh water until the water is clear.
4. Combine the sake and fermented black bean paste in an 8-quart stockpot.
5. Bring to a boil and add the clams.
6. Stir, cover tightly, and steam over medium-high heat until the clams just open, 5 to 8 minutes, depending upon their size.
7. Remove from the heat.
8. Add the green onions, cilantro, and butter to the clams and stir to combine.
9. Transfer the clams and their cooking liquid to a large serving bowl, discarding any unopened clams.
10. Serve immediately.

YIELD: MAKES 4 SERVINGS