Clams in Black Bean Sauce
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Unrated
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Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 10 mins
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Servings
2 servings
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Calories
318 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Clams in Black Bean Sauce
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Enjoy stir fried clams in black bean sauce that is bursting with rich fragrance and a deep savory taste. {Gluten-Free Adaptable}
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Ingredients
- 2 lbs Manila clams
- salt , for soaking the clams
- 2 tablespoons vegetable oil
- 2 tablespoons Shaoxing wine
- 1 tablespoon oyster sauce
- 2 hallots red onion , thinly sliced
- 3 scallions (or 1/2 red onion) , sliced to 1” (2.5 cm) pieces, white and green parts separated
- 1 ” ginger , julienned
- 1 1/2 tablespoon fermented black beans , rinsed
- 2 fresno chilis (or other hot peppers, or 1/2 red pepper) , seeds removed and minced (*Footnote 1)
- Small handful cilantro , chopped
Instructions
- Place the clams in a large bowl. Add 8 cups cold tap water and 2 tablespoons of salt. Stir to mix well. Soak for 30 minutes to 1 hour before cooking. This process purges the clams of extra grit by mimicking the clams’ natural environment. Right before cooking, transfer the clams to a large colander to drain well.
- Mix the Shaoxing wine and oyster sauce in a small bowl. Set aside.
- Heat oil in a large pan or wok over medium-high heat until shimmering Add the shallot, scallion whites, ginger and fermented black beans. Stir and cook for 1 minute, until fragrant.
- Add the clams and pour the sauce over. Toss to cover the clams in the sauce and aromatics. Cover the pan, and cook until the clams start to open, 1 minute. Uncover the pan. Keep cooking until the clams fully open and the sauce has reduced, 4 to 5 minutes.
- Add the scallion greens, chili pepper, and the cilantro. Mix again. Discard any clams that have not opened. Serve as an appetizer or main dish.
Notes
- Fresno chilis can be replaced with sweet peppers for less spice, or Bird’s Eye chilis for more spice.
- Rinsing the fermented black beans removes some salt so they won’t make the dish too salty.
- To avoid any remaining dirt making it into the food, leave some of the clam sauce in the pan when plating. The grit will fall to the bottom of the pan, and the last bit of sauce often has most of the grit, if there is any left in the clams.
- To make this dish gluten-free: Make sure to use a gluten-free oyster sauce.
Nutrition Information
Show Details
Serving
1serving
Calories
318kcal
(16%)
Carbohydrates
43.1g
(14%)
Protein
3.9g
(8%)
Fat
15g
(23%)
Saturated Fat
2.9g
(15%)
Sodium
2364mg
(99%)
Potassium
346mg
(10%)
Fiber
2g
(8%)
Sugar
17.2g
(34%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 318kcal | 16% |
| Carbohydrates | 43.1g | 14% |
| Protein | 3.9g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2.9g | 15% |
| Sodium | 2364mg | 99% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 17.2g | 34% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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