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Clams, Razor, with Ginger, Black Beans,




Source of Recipe


2009 Kathy Casey Food Studios


Recipe Introduction


Serves 4


Recipe Link: http://www.kathycasey.com/

List of Ingredients




4 razor clams
1 tablespoon canola oil
1/2 large bunch of asparagus, woody ends cut off and spears sliced on the bias (about 2 cups prepped)
1 cup thickly sliced sweet white onion
1 red jalapeño, thinly sliced (seeds removed)
1–2 tablespoons Asian fermented black beans, rinsed well and finely minced
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1 tablespoon fresh lemon juice
2 teaspoons soy sauce
3/4 teaspoon cornstarch


Recipe



Clean the clams and then separate the belly from the neck part of the clam. Cut the neck part into bias strips.

Heat the oil in a large non-stick pan over high heat. Add the asparagus, onion and jalapeño to the pan and stir-fry for about 1 minute. Add the belly part of the clam and cook for about 20 seconds then add the remaining clam strips, black beans, ginger, and garlic and sauté for about 1 minute or until clams are lightly cooked. Meanwhile, mix the lemon juice, soy and cornstarch together in a tiny bowl and then add to pan and quickly stir to thicken the dish up. Serve immediately.