Clams in Black Bean Sauce
Dive into the bold and savory flavors of Clams in Black Bean Sauce, an iconic dish that brings together the briny sweetness of fresh clams and the umami depth of fermented black beans. This quick and easy recipe, ready in just 25 minutes, features aromatic garlic, zingy ginger, and a touch of heat from optional red chili, all stir-fried to perfection in a glossy, restaurant-quality sauce made from soy sauce, oyster sauce, and shaoxing wine. A cornstarch slurry ensures the sauce clings to every bite, while scallions add a fresh, vibrant finish. Perfect for serving over steamed rice, this Cantonese-inspired seafood dish is a delightful way to elevate your weeknight dinners or impress guests with its exquisite balance of flavors.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons fermented black beans
- 4 pieces garlic cloves
- 1 inch ginger
- 2 stalks scallions
- 1 piece red chili (optional)
- 2 tablespoons vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1 cup water
- 1 teaspoon cornstarch
- 2 teaspoons cold water (for cornstarch slurry)
Instructions
Scrub the clams under cold running water and discard any open ones that do not close when tapped. Set aside.
Soak the fermented black beans in warm water for 5 minutes, then rinse and drain. Lightly mash the beans with the back of a spoon.
Mince the garlic, slice the ginger thinly, and cut the scallions into 1-inch pieces. Slice the red chili (if using).
In a small bowl, mix together the oyster sauce, soy sauce, shaoxing wine, sugar, and water. Set aside.
In another small bowl, prepare a cornstarch slurry by mixing the cornstarch with 2 teaspoons of cold water. Set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil.
Add the garlic, ginger, and red chili to the wok, stir-frying for 30 seconds until fragrant.
Add the mashed black beans to the wok and stir-fry for another 30 seconds.
Increase the heat to high and add the clams to the wok. Stir to coat the clams in the aromatic black bean mixture.
Pour the sauce mixture over the clams and toss to combine. Cover the wok with a lid and let the clams steam for 4-5 minutes, or until they open. Discard any clams that remain closed.
Stir the cornstarch slurry into the wok and cook for 1-2 minutes, allowing the sauce to thicken slightly.
Add the scallions to the wok and toss everything together. Remove from heat.
Transfer the clams to a serving dish and serve hot with steamed rice.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.5 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 257.0 mg | 1428% | |
| Potassium | 6282 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
