Rising up, my prolonged household would collect perhaps as soon as a month at one in all our go-to Chinese language eating places within the Bay Space, the place my grandparents would at all times let me decide one communal dish for the lazy Susan. And I at all times selected the identical dish: stir-fried clams with fermented black beans. Moreover this dish, the one different clam dish I ate (or knew about) once I was younger was New England clam chowder.

As a lot as I cherished these stir-fried clams, the thought of really cooking clams did not happen to me till I went to cooking college. Culinary college can be the place I lastly realized why these stir-fried clams have been generally gritty. Who knew you needed to first purge all of the sand out of these suckers earlier than cooking them? (Don’t fret: All of our recipes embrace the purging course of.) However when you do, a complete world of scrumptious prospects, uh hem, opens up.

The briny, bouncy chew of clams works fantastically in a wide range of dishes, from New England stuffed clams and chowders to fragrant Asian stir-fries to flavor-packed comforting stews like doenjang jjigae. Whereas contemporary clams are prized world wide, do not low cost canned clams. Mixed with the suitable elements, they are often implausible in dishes like pasta and dip. Whichever you could have readily available, we’ve a clam recipe that’ll give you the results you want.

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