By Taylor Hoang, with Rosin Saez
Video by Andrew Cook
July 18, 2016

Clams are amongst one of the most iconic seafood we have in the Pacific Northwest. And while Manila clams aren’t native to this region, you can go digging them up at various wet Washington beaches. If foraging for dinner calls to you, be sure to check the Washington Department of Fish and Wildlife guidelinesParent Map also created a helpful guide for families who want to dig up some mollusks together, it’s fittingly called, The Ultimate Northwest Family Clamming Guide.

If you prefer a less soggy means of procuring clams, we’ll have a guide to some of Ethnic Seattle‘s favorite local seafood markets. Stay tuned.

And after you’ve finally gone and found some clams, whether down the street or down the shoreline, you’ll need a crazy-good (and crazy-easy) recipe. Enter Taylor Hoang, chef/owner of the several Pho Cyclo Cafes and Rickshaw Chef (and—full disclosure—the executive director of Ethnic Business Coalition, our sister nonprofit.) She’s shared this spicy clams recipe with The Seattle Times—you can read the entire lovely article here.

Without further ado, Spicy Clams with Black Bean Sauce and Dill…get ready to drool.

Spicy Clams with Black Bean Sauce and Dill

Ingredients

2 pounds of Manila clams
1 1/2 tablespoons of black bean sauce
1/4 cup of dill (coarsely chopped)
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/4 cup of white wine
2 tablespoons of olive oil
1/2 tablespoon of sugar
Corn starch thickener (mix 1 tablespoon of cornstarch with 3 tablespoons of water)

Directions

Rinse clams under cold water, and toss out any bad ones with open shells or broken. Add olive oil to a shallow pot and warm to medium high, then saute garlic until it’s fragrant and just browned.

Add black bean sauce, red pepper flakes, sugar, and wine white to pot; stir to combine.

Place clams in pot and cover with lid for three minutes.  Remove lid, and toss or stir clam to incorporate sauce.  Replace lid and cook for another three minutes.  Clams are done when shells are open.

Add corn starch thickener to clams to thicken sauce, continue cooking on medium high heat for two minutes. Throw out any clams that aren’t open. Stir in dill and serve.