Name: Clams with Black Beans (See Jop Chau Hin)
Cuisine: China
Ingredients: 2 tablespoons finely shredded scallions, white portions only; 1 tablespoon cornstarch; 1 teaspoon sesame oil; ¾ teaspoon sugar; 2 tablespoons fermented black beans: wash twice, allow excess water to drain off, set aside; 1 teaspoon dark soy sauce; 1½ tablespoons oyster sauce; 3 tablespoons peanut oil; 1 tablespoon shredded garlic; 1 tablespoon shredded ginger; 30 medium-size clams: wash with a thick brush to remove dirt and sand; 5 ounces chicken broth; Pinch of white pepper

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Like virtually all of the dishes on New Year’s Day, clams are symbolic. They represent prosperity; in particular, when the clams open after cooking, they vaguely resemble taels, the gold coins of past ages.

Ingredients

30 medium-size clams: wash with a thick brush to remove dirt and sand
3 tablespoons peanut oil
1 tab

Method

Pour 8 cups water into a wok and bring to a boil. Place clams in the wok and bring water back to a boil; this should take 4 to 5 minutes. Clams will begin to open. Move them around with your spatula to help the process. As they open remove them to a waiting dish, or they will to