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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 1200g of clams into a basin, cover with room temperature water, and soak for 1.5 hours to let the clams spit out sand.
Watch out
Gentle stirring occasionally encourages clams to open and spit sand
avoid hot water which can kill the clams
In a small bowl, combine 0.25 tsp white pepper powder, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar. Stir well and set aside.
Watch out
Premixing ensures sugar dissolves fully and coats clams evenly without burning.
After purging, scoop out the clams by hand into a colander to drain. Change water and rinse 2–3 times.
Watch out
Always scoop clams out by hand. Never pour the entire basin of water over the clams, or sand from the bottom will reattach.
Be careful of hot steam and splashing boiling water when draining the clams.
Bring 1000ml water to a boil over high heat, add clams, and blanch for about 1 minute until shells slightly open and release remaining sand. Drain and rinse under cold water.
local_fire_departmentHigh heat, approx. 1 minuteWatch out
Do not blanch too long
remove as soon as shells crack open slightly, or the meat will become tough
Hold knife securely and apply gentle pressure when prying open shells to avoid slipping and cutting yourself.
Inspect the blanched clams. Carefully pry open any remaining closed shells with a small pairing knife. Discard any dead or off-smelling clams.
Watch out
A single dead clam with off odor can ruin the entire dish.
Heat wok over high heat with 1.5 tbsp cooking oil. Add 1 minced shallot and 2 minced garlic cloves, stir-fry until fragrant. Stir in 1 tbsp garlic black bean sauce and 0.5 tbsp chili bean sauce, stir-fry for 30 seconds until aromatic.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Stir-fry paste briefly
cooking too long on extreme heat will cause it to burn and turn bitter
Splash 1 tbsp Shaoxing wine along the edge of the hot wok for aroma. Immediately add clams and stir-fry over high heat. Pour in 100ml water to reach the bottom of clams and let steam until all shells open.
local_fire_departmentHigh heat, approx. 1–2 minutesWatch out
Do not add too much water
a small amount creates enough steam without diluting the black bean flavor
When most clams open, pour in the prepared seasoning sauce. Toss rapidly over high heat so every clam is coated in sauce.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Toss quickly but gently to avoid detaching the clam meat from their shells.
Mix 1 tsp cornstarch with 2 tbsp water into a slurry. Pour slurry into boiling sauce while stir-frying rapidly until the sauce thickens and clings to clams. Turn off heat, plate, garnish with 1 sprig cilantro, and serve.
local_fire_departmentHigh heat, approx. 20 secondsWatch out
Stir immediately after adding cornstarch slurry to prevent clumping. Turn off heat as soon as sauce thickens.
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