This recipe riffs off an old Chinatown standby and is a simple way to deliver immense flavor to a pot or wok filled with clams. The salty pungency of fermented black beans combines beautifully with the sweet salinity of the shellfish, while ginger and dry Chinese rice wine provide cool jolts of flavor above and around them. Served with white rice and a platter of steamed or stir-fried greens, it makes for a dinner of remarkable complexity and ease - Sam Sifton.
Reprinted with permission from See You on Sunday: A Cookbook for Family and Friends by Sam Sifton, copyright © 2020. Published by Random House. Photography credit: David Malosh © 2020. Buy online.
Note: You’ll need a large wok or Dutch oven in which to cook the clams.