Clams and Calamari in Black Bean Sauce with Scallions, Leeks,
Shiitake Mushrooms, Red Peppers and Asian Greens
By Chef Terry Teplitzky, Michael's
Catering and Wild Thyme Deli, Marina, CA
Participant: Cooking for Solutions
6-8 as an Appetizer (4 as an entrée)
(use organic when possible)
lb. Manila Clams (washed and soaked to allow sand to release)
1 lb. Calamari (cleaned and cut into rings, use tentacles)
1 bunch Scallions (cut in 1-in. pieces)
2 Leeks (cut in quarters, cleaned, then cut in 1-in. pieces
(use white and light green parts only)
3/4 lb. Shiitake Mushrooms (cleaned and sliced)
1 Red Bell Pepper (cleaned, seeds removed and julienned)
1 6-oz. pkg. Asian Greens (available in bagged section of market)
1-1/2 cup Black Bean Sauce
1/2 Cup Chicken Broth
Black and White Sesame Seeds (for garnish)
Steamed Jasmine Rice (optional, but recommended if serving as
1/2 cup Cilantro (chopped, for garnish)
Oil (for stir frying)
1. In a wok or high-sided saute pan, heat oil
until smoking. Add scallions, leeks and mushrooms and stir fry
for 1-2 minutes.
Add red peppers and stir fry for 1 minute.
Add calamari and clams. Stir in black bean sauce and
chicken broth. Stir, bring to a boil then turn down to a simmer.
When clams open, add Asian greens. Stir and remove from the
1/2 cup Fermented Black Beans (available in Asian markets or
substitute regular black beans)
3 tbls. Garlic (chopped)
2 tbls. Ginger (minced)
4 tbls. Sambal (available in most markets or in Asian markets)
2 tbls. Rice Wine Vinegar
3-1/2 cup Chicken Stock
1 tbls. Brown Sugar
2-1/2 tbls. Soy Sauce
Smash beans with the side of a knife. Mix with garlic, ginger
and sambal. Add beans to a pot with the rest of the ingredients.
Bring to a boil, turn down to a simmer and reduce by one half.
Serve: Spoon clams and calamari over rice into
a bowl. Garnish with sesame seeds and cilantro.
Watch recommends farmed clams from all sources and squid from