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Classic Stir-Fried Clams with Black Bean Sauce

groups2 servingsspeedEasycountertopsPrep: 130 minsskilletCook: 5 minsscheduleTotal: 135 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningMolluscswarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

  • circleClams need to be soaked in salt water for hours or overnight in advance to purge sand2h
01
Preparation
00:00:21

Submerge 600g of clams in salt water for several hours or overnight to purge sand and impurities.

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Watch out

Ensure the salt concentration mimics seawater and allow enough soak time, otherwise remaining sand will ruin the dish texture.

Ingredients:clamssalt water (500 ml)
Tools:mixing bowl
02
Preparation
00:00:33

Finely chop fermented black beans, mince the shallot and garlic, slice chilies diagonally into rings, and cut scallion into sections.

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Watch out

Chopping fermented black beans helps release flavor into the sauce

avoid touching your eyes when slicing chilies

Ingredients:fermented black beansshallotGarlicbird's eye chiliesscallion
Tools:chef's knifecutting board
03
Preparation
00:00:52

Mix 1 tsp cornstarch with 2 tsp water in a small bowl to form slurry; in another bowl, combine 3 tsp oyster sauce, 2 tsp seasoned soy sauce, 0.5 tsp dark soy sauce, 1 tsp sugar, and 6 tsp water.

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Watch out

Pre-mix sauces before stir-frying, otherwise adding ingredients individually while cooking will overcook the clams.

Ingredients:oyster sauce (3 tsp)Seasoned Soy Sauce For Seafood (2 tsp)dark soy sauce (0.5 tsp)sugar (1 tsp)water (8 tsp)cornstarch (1 tsp)
Tools:small bowl
04
Active Cooking
00:01:25
warningStay safe

Be careful of splashes and hot steam when pouring and scooping clams out of boiling water.

Bring water to a boil in a wok, drop in the 600g soaked clams to parboil; as soon as the shells open, immediately scoop them out to drain.

local_fire_departmenthigh heat
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Watch out

Remove clams immediately once opened

boiling too long causes meat to shrink, detach, and become chewy

Ingredients:clams (600 g)
Tools:spider strainerwok
05
Active Cooking
00:01:38
warningStay safe

Oil is hot; keep distance when adding aromatics to avoid oil splatter burns.

Heat 1 tbsp oil in the wok, add 3 tsp chopped black beans, 3 tsp minced shallot, 3 tsp minced garlic, and 4 sliced chilies, stir-frying on high heat until fragrant.

local_fire_departmenthigh heat
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Watch out

Stir-fry aromatics quickly to prevent garlic and black beans from scorching and becoming bitter.

Ingredients:Cooking oil (1 tbsp)fermented black beans (3 tsp)shallot (3 tsp)Garlic (3 tsp)bird's eye chilies (4 piece)
Tools:wooden spatulawok
06
Active Cooking
00:01:43

Add parboiled clams to wok over high heat, splash 2 tsp Shaoxing wine around the edges, pour in premixed sauce and stir-fry evenly, add cornstarch slurry to thicken sauce, then toss in scallion sections and turn off heat.

local_fire_departmenthigh heat
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Watch out

Stir cornstarch slurry before pouring into wok

toss rapidly so sauce coats every clam without overcooking

Ingredients:clamsShaoxing wine (2 tsp)scallion (1 piece)
Tools:wooden spatulawok
07
Active Cooking
00:02:07

Transfer stir-fried clams and rich black bean sauce onto a serving plate, garnish with chili rings and scallion sections, and serve hot.

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Watch out

Serve hot immediately

clam meat will toughen as it cools down

Ingredients:bird's eye chilies
Tools:serving dish

groceryAll Ingredients

clams600 g
salt water500 ml
fermented black beans3 tsp
shallot3 tsp
Garlic3 tsp
bird's eye chilies4 piece
scallion1 piece
Shaoxing wine2 tsp
oyster sauce3 tsp
Seasoned Soy Sauce For Seafood2 tsp
dark soy sauce0.5 tsp
sugar1 tsp
water8 tsp
cornstarch1 tsp
Cooking oil1 tbsp

blenderAll Tools Needed

mixing bowlchef's knifecutting boardsmall bowlspider strainerwokwooden spatulaserving dish