PINOY RECIPE - STIR FRIED CLAMS WITH BLACK BEAN SAUCEAMAZING GIVEAWAYS, VLOGS AND COOKING RECIPES
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In this video, you will learn how to make stir fried clams with black bean sauce. Before you cook this recipe, we thought that you may enjoy some interesting facts about some of our cooking ingredients.
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INTERESTING FACTS ABOUT COOKING WITH CLAMS
The clam is a bi-valve mollusk of the Pelecypoda class that digs in the sand. Although native to both salt and fresh water, saltwater clams are considered far superior for eating purposes. The word clam comes from the Old English clamm, meaning "bond" or "fetter," referring to its tightly clamped shell.
Native Americans carved clam shells into beads and used them as currency or wampum (Algonquian meaning "white string of beads"), and introduced colonists to the concept of clambakes.
The National Marine Fisheries located in Milford, Connecticut, pioneered clam farming circa 1930. Commercial hatcheries gained their foothold in the Northeast in the 1960s. Most commercially-available clams are nowadays raised on farms.
Since the shells are built of calcium deposits, it is no wonder that clams are a good source of calcium as well as being high in protein.
Enjoyed as a food source since prehistoric times, there are over 2,000 varieties of clams. There are two main types of clam: hard-shell (Mercenaria mercenaria, from the Latin merces meaning "pay") and soft-shell (Mya arenaria). Hard-shell clams generally live in deeper waters, whereas the soft-shell resides in tide flats.
Soft-shells are generally not eaten raw. The siphon neck protrudes from soft-shells, so they cannot completely close their shell.
Check out the clam varieties chart for more in-depth descriptions of the more popular clam varieties.
INTERESTING FACTS ABOUT COOKING WITH BLACK BEANS
Black beans have long been a protein-rich staple food of many Latin cultures. Today, black beans are enjoyed by most cultures around the world. Learn about black beans, and get some cooking tips before delving into the black bean recipes.
Black bean history
Black beans, botanically-known as Phaseolus vulgaris, are native to the Americas. One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans.
The beans are about the size of a pea, up to 1/2-inch long, with the slightly less-pronounced boat-shape common to kidney beans. They have a satiny black skin and a white center. When cooked, the beans have a creamy texture with a strong, slightly sweet flavor.
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