Stir-fried Clam With Black Bean Sauce Recipe

Rinse clams under cold running water. Discard any with broken shells or that do not close when tapped. To purge sand: soak clams in a large bowl of cold salted water (about 1 tbsp salt per 4 cups water) for 20–30 minutes, then lift them out (do not pour off sand).

Rinse the fermented black beans briefly to remove excess salt, then chop or lightly mash them with the side of a knife and set aside.

Peel and mince garlic. Peel and julienne or mince ginger. Trim and slice scallions into 1-inch pieces separating whites and greens. If using chili, thinly slice.

In a small bowl combine light soy, dark soy, oyster sauce, Shaoxing wine, chicken stock (or water), sugar, sesame oil, salt, and white pepper; stir to combine. In a separate small bowl mix cornstarch with cold water to form a smooth slurry.

Heat pan and bloom aromatics

Heat a large wok or wide skillet over medium-high heat until hot. Add vegetable oil and swirl to coat. Add the minced garlic, ginger, and the white parts of the scallions and stir-fry 30–45 seconds until fragrant but not browned.

Add fermented black beans and chilies

Add the mashed fermented black beans and sliced chili (if using) to the aromatics. Stir-fry together 20–30 seconds to release their aroma, stirring constantly to prevent burning.

Add clams and deglaze

Increase heat to high. Add the drained clams to the wok and toss to coat with the aromatics. Pour in the Shaoxing wine first (it will steam and help open shells), then immediately add the prepared sauce (soy + stock mixture). Cover the wok with a lid and let the clams steam for 4–6 minutes, shaking the pan or stirring once or twice, until most clams have opened.

Finish sauce

Remove the lid. Using the cornstarch slurry, stir it once more then pour evenly around the edge of the wok while stirring the sauce. Cook uncovered for 30–60 seconds until the sauce thickens and becomes glossy, stirring so it coats the clams. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce if needed. Add sesame oil and give a quick stir.

Final touches

Add the green parts of the scallions and toss just once to combine. Transfer clams and sauce to a warmed serving plate. Discard any clams that remain tightly closed.

Sprinkle cilantro leaves and additional sliced scallions over the clams. Serve immediately with lemon or lime wedges on the side for squeezing. Recommend serving with steamed rice to soak up the black bean sauce.