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Typhoon Shelter Clams with Black Bean Sauce

groups2 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 10 minsscheduleTotal: 130 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningMolluscswarningShellfishwarningSoywarningGluten

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 saltwater 2 hours in advance to purge sand2h
01
Preparation
0
  • Place 600g clams into a bowl with water, add 15g salt to form saltwater, and soak for 2 hours to purge sand and impurities
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Watch out

Salt concentration must be correct, too much or too little salt will prevent clams from purging sand or kill them.

Ingredients:clams (600 g)Salt (15 g)water (1000 ml)
Tools:mixing bowl
02
Active Cooking
00:00:42
warningStay safe

Lower clams gently close to the hot water to prevent scalding splashes.

  • Bring 1000ml water to a rolling boil in a wok over high heat
  • Add the 600g soaked clams and blanch until the shells just open up, then immediately drain and set aside
local_fire_departmenthigh heat
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Watch out

Scoop out clams as soon as they open, overcooking will make the clam meat tough and rubbery.

Ingredients:waterclams
Tools:wokcolander/strainer
03
Active Cooking
00:01:10
  • Heat 30ml oil in the wok, add 15g minced garlic, 15g minced shallots, 15g diced red chili, and 5g tangerine peel over medium heat until fragrant
  • Add 11.25g doubanjiang and 7.5g black beans, stir-frying until aromatic oil forms, then toss in 30g scallion sections
local_fire_departmentmedium heat
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Watch out

Do not stir-fry aromatics and black beans over excessive heat, otherwise the sauce will burn and turn bitter.

Ingredients:Cooking oil (30 ml)minced garlic (15 g)minced shallot (15 g)red chili (15 g)dried tangerine peel (5 g)chili bean paste (doubanjiang) (11.25 g)fermented black beans (7.5 g)scallion (30 g)
Tools:wok spatulawok
04
Active Cooking
00:01:41
warningStay safe

Splashing wine into high heat may trigger flames; keep hands away from the wok rim to avoid steam or flame burns.

  • Return the drained clams to the wok over high heat
  • Splash 15ml rice wine along the wok edge while toss-frying quickly, then add 15g crispy fried garlic and toss evenly
local_fire_departmenthigh heat
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Watch out

Work quickly when tossing clams over high heat, prolonged stir-frying will detach the meat from the shells.

Ingredients:clamsrice wine (15 ml)Fried garlic granules (15 g)
Tools:wok
05
Active Cooking
00:01:57
  • Add 7.5ml oyster sauce, 5g sugar, 2.5g broth concentrate, and 2.5ml dark soy sauce, then pour in 60ml superior stock
  • Stir-fry rapidly over high heat until the sauce boils and coats the clams
local_fire_departmenthigh heat
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Watch out

Add seasonings and stock promptly, delay will dry out the sauce and overcook the clams.

Ingredients:oyster sauce (7.5 ml)sugar (5 g)broth concentrate (2.5 g)dark soy sauce (2.5 ml)Superior stock (60 ml)
Tools:wok
06
Active Cooking
00:02:34
  • Pour in 30ml cornstarch slurry along the edge of the wok
  • Stir-fry continuously over high heat until the sauce thickens and glossy glaze clings tightly to the clams, then turn off the heat
local_fire_departmenthigh heat
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Watch out

Stir rapidly while adding slurry, otherwise the sauce will clump unevenly instead of coating the clams.

Ingredients:cornstarch slurry (30 ml)
Tools:wok
07
Active Cooking
00:02:44
  • Gently scoop out the cooked black bean clams with a spatula and transfer onto a shallow round serving plate to serve
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Watch out

Scoop gently when plating to prevent knocking the tender clam meat off their shells.

Tools:serving plate

groceryAll Ingredients

clams600 g
Salt15 g
water1000 ml
Cooking oil30 ml
minced garlic15 g
minced shallot15 g
red chili15 g
dried tangerine peel5 g
fermented black beans7.5 g
chili bean paste (doubanjiang)11.25 g
scallion30 g
rice wine15 ml
Fried garlic granules15 g
oyster sauce7.5 ml
sugar5 g
broth concentrate2.5 g
dark soy sauce2.5 ml
Superior stock60 ml
cornstarch slurry30 ml

blenderAll Tools Needed

mixing bowlwokcolander/strainerwok spatulaserving plate