Manila
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
Chef
Participant: Cooking for Solutions
Conference 2006
Serves:
6-8 as an Appetizer (4 as an entrée)
Ingredients:
(use organic when possible)
1
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
entree)
1/2 cup Cilantro (chopped, for garnish)
Oil (for stir frying)
Procedure:
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.
2.
Add red peppers and stir fry for 1 minute.
3.
Add calamari and clams. Stir in black bean sauce and
chicken broth. Stir, bring to a boil then turn down to a simmer.
4.
When clams open, add Asian greens. Stir and remove from the
stove.
Black
Bean Sauce
Ingredients:
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
Procedure:
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.
To
Serve: Spoon clams and calamari over rice into
a bowl. Garnish with sesame seeds and cilantro.
*Seafood
Watch recommends farmed clams from all sources and squid from
all sources.
