Merry Edwards Wines

Steamed Clams with Ginger-Garlic-Black Bean Sauce — Listed Below these fields

Steamed Clams with Ginger-Garlic-Black Bean Sauce

Pairs Well With


1 pound triple-rinsed manila clams, small size if possible
3 tablespoons olive oil
2 tablespoons fresh chopped ginger
2 tablespoons fresh chopped onion
2 tablespoons fresh chopped garlic
1 teaspoon of fermented black beans, well rinsed
4 ounces dry white wine
2 ounces unsalted butter
2 tablespoons minced chives or green onions
Grilled bread


Sauté ginger, onion, garlic and black beans in olive oil for 30 seconds and add clams. Add wine and butter, cover and steam until shells open, about one to two minutes. Do not overcook. Once clams open, removed from heat and add chive or green onion. Pour into a bowl and enjoy with your favorite bread, grilled.

This recipe was submitted to our Win a Magnum contest by Chef Mark Ellman of the Mala Ocean Tavern in Lahaina, Maui. This pairs equally well with our Sauvignon Blanc and our Sonoma Coast Pinot Noir. Mark is a winner with this yummy, tropical island dish.