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Clams in Black Bean Sauce
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Clams in Black Bean Sauce

Enjoy stir fried clams in black bean sauce that is bursting with rich fragrance and a deep savory taste. {Gluten-Free Adaptable}

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 2 servings
Calories: 318 kcal
Course: Main Course, Appetizer
Cuisine: Chinese

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 sliced to 1” (2.5 cm) pieces, white and green parts separated, or 1/2 red onion
  • 1 ” ginger , julienned
  • 1 1/2 tablespoon fermented black beans , rinsed
  • 2 Fresno chilies seeds removed and minced (*Footnote 1, or other hot peppers or 1/2 red pepper
  • cilantro chopped, small handful

Instructions

    Cup of Yum
  1. 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.
  2. Mix the Shaoxing wine and oyster sauce in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 318

% 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.