Kitchen Recipe Collection
Cantonese Stir-fried Clams with Black Bean Sauce
A fast, incredibly savory seafood dish. Fresh clams wok-tossed in a pungent, salty, umami-rich fermented black bean and garlic sauce, finished with fresh scallions.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 3
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 3 servings
- 1 kg fresh littleneck clams or Manila clams
- 2 tbsp fermented black beans (Douchi), rinsed and roughly chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 jalapeño or long green chili, sliced
- 3 scallions, cut into 2-inch pieces
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water
Equipment
- Large wok with a lid
Instructions
- 1
Purge Clams
Soak the clams in cold, heavily salted water for 30 minutes in a dark place so they spit out their sand. Scrub the shells clean.
- 2
Prepare Sauce
Mix the chicken broth, soy sauce, and sugar in a small bowl.
- 3
Heat Wok
Heat oil in a wok over medium heat.
- 4
Fry Black Beans
Add the chopped fermented black beans, garlic, and ginger. Sauté for 30 seconds until very fragrant.
- 5
Add Chilies
Add the sliced jalapeño and toss briefly.
- 6
Add Clams
Turn the heat to maximum. Dump all the drained clams into the wok.
- 7
Deglaze
Immediately pour the Shaoxing wine around the edges of the wok to create steam.
- 8
Add Broth
Pour in the broth mixture.
- 9
Cover and Steam
Cover the wok immediately with a tight-fitting lid. Let it steam over high heat for 3-5 minutes.
- 10
Check Clams
Remove the lid. The clams should all be wide open. Discard any that remain tightly shut.
- 11
Thicken Sauce
Stir the cornstarch slurry and pour it into the boiling broth. Toss until the sauce is thick and glossy, clinging to the clam shells.
- 12
Garnish and Serve
Toss in the scallions, stir once, and serve immediately with rice to soak up the incredible sauce.
Cooking Tips
- Rinsing the fermented black beans is important, otherwise the dish will be overwhelmingly salty.
- Do not overcook the clams. As soon as they pop open, they are done. Overcooked clams turn rubbery.
Variations
- Add Pork: Traditional restaurants sometimes add a small amount of minced pork to the black bean sauce for extra richness.
Nutrition Estimate
180 calories · 22g protein · 8g carbs · 6g fat · 1g fiber per serving
