Anton Mosimann

Clams with Black Bean Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Essential Mosimann
The Essential Mosimann

By Anton Mosimann

Published 1993

  • About

Ingredients

Method

Scrub well, then place in a suitable saucepan.

Add to the pan, and bring to the boil. Cook until the clams open, about 2-3 minutes.

Remove the clams from the stock, take off and discard the top half shell, and keep the clams warm.

Boil to reduce the stock by half.

Add to the reduced stock, season to taste with salt and pepper, and bring to the boil.

Divid