Stir-fry Clams with Black Bean Sauce (#豉椒炒蜆)

Stir-fry Clams with Black Bean Sauce

  15 mins  Cooking - Free food icons10 mins  Client, dinner, eat, food, man, meal, restaurant icon 4 servings 
Course: Main dish/ Side dish 
Cuisine: Hong Kong


  • 1kg Clams
  • 2 tb-sp Minced fermented black bean
  • 1 tb-sp Mined Garlic
  • 1 tb-sp Minced scallion
  • 2 Chili (optional)
  • 2 Ginger slices
  • 1 Spring onion
  • 1/2 Red pepper
  • 1/2 Yellow pepper
  • 1/2 Orange pepper (optional)


  Sauce and seasoning

  • 2 t-sp Chili Bean Sauce (Toban Djan/ 豆瓣醬)
  • 2 t-sp Xiaoxing Wine
  • 2 t-sp Surgar


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Clean the clams thoroughly. Scrub the clams individually with a brush then rinse under cold running water. Soak the clams in salted water to remove sand and grit (add two teaspoon of salt into the water)

2. Diced the pepper into small pieces, and put aside with other ingredients

3. After 30mins, drain the clams and give them a final rinse

4. Heat up a wok/ saucepan with oil, stir-in the ginger and spring onion for 20 seconds and remove them from the wok

5. Stir-in the garlic, blackbean, chili and scallion for one minute

6. Add the clams and stir-fry with medium-high heat for another one minute

7. Pour in the sauce and seasoning, keep stirling for another two minutes (make sure the clams are ready to serve)

8. Remove from heat, add the peppers and mix them well



Bright, idea, lamp, tips iconStep's secret tips:

  • To make sure not to overcook, cook for 2-3 minutes until clams just opened up
  • No need to add too much water (2 table spoon if needed) because the clam will render out its own juice

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