FOSTER’S Restaurant

Asian Black bean sauce for clams or any other type of mollusk

12 little neck clams or cherry stone clams washed
2 cloves garlic slivered
1 T fresh basil
2 T olive oil
2 T dry Asian black beans
Pinch crushed red pepper
Pinch black pepper
¾ cup white wine
1 T butter (optional)

In a medium size sauté pan heat olive oil and garlic until light golden brown. Throw in the basil and step back from the splatter. Toss in the clams and cover for 2 minutes. Put in the beans, white wine, butter and both peppers and cook until the clams are open and sauce is reduced and thickened. Place in serving bowl and garnish with frizelles.

Frizelles

3-1/2 cups of flour
2 teaspoons baking powder

1 teaspoon of salt
1 teaspoon of black pepper
1 cup of olive oil
1 cup of cold water

Mix all of the above ingredients in a large bowl. Continue to mix until a soft dough is formed. Roll into a baton and cut ½ inch thick slices and place on ungreased cookie sheet making sure they do not touch one another. Bake @ 400˚ for 30 minutes on middle oven rack. Turn them over midway through so they will be golden brown on both sides. Do not overcook.