Maine Mahogany Clams with Beer, Fermented Black Beans, and Cilantro
- 3 tablespoons vegetable oil
- 4 ounces prosciutto, sliced ⅛-inch thick, chopped
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped Chinese fermented black beans
- 2 teaspoons chile paste
- 4 cups low-sodium chicken stock
- ½ cup Shaoxing wine
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 cup dark beer
- 1 tablespoon finely chopped ginger
- 3 pounds Mahogany or littleneck clams, scrubbed
- ½ stick (4 tablespoons) unsalted butter, cut into cubes
- 1 cup diced tomatoes
- 1 tablespoon toasted sesame oil
- 4 scallions, trimmed and thinly sliced
In a large pot with a tight-fitting lid, warm vegetable oil over medium heat. Add prosciutto, garlic, beans, and chile paste. Cook, stirring, until prosciutto begins to crisp and garlic softens, about 5 minutes.
Add chicken stock, Shaoxing wine, soy sauce, vinegar, beer, and ginger and bring to a boil. Reduce heat to maintain a brisk simmer and let cook, 15 minutes.
Increase heat to high and return to a boil. Add clams and cover. Cook, shaking the pot occasionally, until clams open, about 2 minutes. Reduce heat to medium. Using a slotted spoon, remove clams and divide among 6 warm soup plates or bowls.
Gradually whisk butter into sauce. Add tomato, stir to combine, and remove from heat. Whisk in sesame oil. Ladle sauce on top of clams. Sprinkle with scallions and serve immediately.