Spicy Clams with Ground Pork & Fermented Black Beans

Served with Crostini

Spicy Clams with Ground Pork and Fermented Black Beans



4 oz ground pork
2 Tbs vegetable oil
1 Tbs chopped ginger
2 Tbs chopped fermented black beans
2 cloves garlic, chopped
2 Tbs rice wine vinegar
4 oz Chateau Ste. Michelle Riesling
8 oz chicken stock
2 Tbs soy sauce
1 Tbs sambal oelek (chili paste)
2 lbs clams, washed
1 Tbs cornstarch mixed with 1 Tbs. water
2 Tbs chopped green onion
2 Tbs chopped cilantro


In a large pot over medium-high heat, brown pork in the vegetable oil. Stir in ginger, fermented black beans, and garlic; cook for 30 seconds. Add vinegar and Riesling; reduce by half. Add chicken stock, soy sauce and sambal oelek; bring to a boil. Add clams, cover with a lid, and cook until clams open.

Remove pot from stove; using a slotted spoon, transfer clams to a serving bowl. Return pot to stove over medium-high heat, whisk cornstarch slurry into cooking liquid; boil for 30 seconds. Stir in green onions and cilantro, ladle over clams and serve.

Wine Pairings