Comments on: Stir-Fried Clams with Black Bean Sauce

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 26 Feb 2007 15:00:26 +0000

[...] Main Courses: Seafood Freeform Caramel Prawn Pies Green Curry Shrimp Scallop Chickpea Tagine Stir-Fried Clams with Black Bean Sauce Striped Bass with Ramps [...]

By: Rasa Malaysia

Rasa Malaysia — Thu, 30 Nov 2006 18:47:49 +0000

Those are bloody clams…wow, you can get those in NYC Chinatown? Fresh? I can’t find them anywhere in the west coast. They are essentials to some signature Malaysian dishes.

Nice blog you have here…I am interested in participating in the upcoming Sugar High Friday.

By: Mae

Mae — Wed, 22 Nov 2006 09:00:34 +0000

Hi! My first time here. These little beauties caught my eyes.
I love shellfish of all sorts especially in blackbean sauce!

Yum.

By: Backyard Chef

Backyard Chef — Tue, 21 Nov 2006 21:39:19 +0000

I’m not a big seafood/shellfish person, but the rest of my family loves it all. This would be a great dish to surprise them with next time they all come over. I feel like a broken record, but your photography never fails to impress me….beautiful– particluarly the shot of the embracing clams/cockles….

By: Danielle

Danielle — Tue, 21 Nov 2006 19:47:54 +0000

Tanna – You shouldn’t eat clams/mussels that won’t open when you cook them, because they were probably dead before you started cooking and thus are likely to have gone bad.

As for the photos, thanks! If you go back to my earlier photos, they were worse – I’ve really been working on trying to improve my photography since I started this blog. I look at a lot of photos, I read articles on food photography, and I practice a whole lot. I have a collection of little dishes to use when taking photos. I have a Canon PowerShot S400, which is an old camera, barely more than a point-and-click, but I bet I’m not using it to its full potential yet. Once I can, maybe I’ll deserve a better a camera.

Austin – You might be right. The signs in the store were all in Chinese, which I cannot read. And I’m only really personally familiar with East Coast sea life in the U.S. Cool post on shellfish, thanks for the link!

Yvo – I’ve seen similar dishes at dim sum, definitely.

Ari – Thank you! You can use the same sauce with other meat or tofu and it totally works, incidentally.

By: Ari (Baking and Books)

Ari (Baking and Books) — Tue, 21 Nov 2006 01:05:36 +0000

Even though I don’t eat clams I can’t help but be awed by all the colors and textures in this photo. This looks like something you’d see served up at a fancy outdoor restuarant. :)

By: Yvo

Yvo — Mon, 20 Nov 2006 20:03:29 +0000

Mm, that reminds me of a dish served at dim sum. Or maybe it’s the same dish, I wouldn’t know (my command of Chinese/Asian dishes is so small.. I would say it’s almost shameful). As for the previous commenter- if that’s what cockles are, OH… I always wondered why cockles looked suspiciously like clams ;)

By: Austin

Austin — Mon, 20 Nov 2006 12:57:17 +0000

Great pic, and sounds like a cool recipe, but aren’t those cockles as opposed to clams? Bee at Rasa Malaysia did a great post on shelled creatures recently you might want to check out: http://www.rasamalaysia.com/2006/11/which-is-your-favorite-clams.html

By: Tanna

Tanna — Mon, 20 Nov 2006 00:31:23 +0000

That sounds like an excellent method for cooking clams and I really like the sound of the seasonings. Dallas is not really a good place for any sea food.
Wish I could understand how your pictures are always so stunning. Those two hugging are terrific!
Do I remember that you shouldn’t cook/eat clams or mussels that are open and won’t close? or is that just mussels or does it matter.