🦪 Stir-fried clams with black bean sauce - a delicious Hong Kong-style food stall recipe

Editor's Preface

When it comes to a delicious nighttime treat, stir-fried clams in black bean sauce are a must-order for hot pot, beer parties, and late-night snacks. The clams are juicy and fresh, and the stir-fried fermented black beans, garlic, scallions, and chilies create a rich, fragrant aroma. Every time I make it myself, I find it simple and affordable. Every bite has that same street food feel, so you don't have to worry about finding good clams!

🛒 Ingredients preparation

• 1 kg of clams

• 2 teaspoons shallot

• 2 cloves of garlic (minced)

• 1 tablespoon fermented black beans (rinse, drain and crush)

• 1 tablespoon shredded ginger

• 3-4 green onions (cut into sections)

• Red pepper and chili pepper as needed (optional)

• 1 tablespoon rice wine/Shaoxing wine

• 120ml water

• 2 teaspoons oyster sauce

• 1 teaspoon light soy sauce

• 0.5 teaspoon dark soy sauce

• 0.5 teaspoon sugar

• A pinch of pepper

• 1 teaspoon cornstarch + 2 tablespoons water (for thickening)

• appropriate amount of oil

🥄 Detailed cooking process

1️⃣ Spit out the sand from the clams and blanch them

• Clams are first soaked in salt water for 2–3 hours to remove the sand, and then rinsed several times with water.

• Bring a large pot of water to a boil. Add the clams and blanch for 1 minute until they are fully opened. Remove from the water, rinse with cold water, and drain. Discard any unopened clams.

2️⃣ Stir-fry the fermented black beans

• Heat the wok and add oil. Stir-fry shallots, minced garlic and shredded ginger.

• Add fermented black beans, half of the scallion, and chili peppers and stir-fry until fragrant.

3️⃣ Stir-fried clams

• Pour the clams into a hot wok, stir-fry quickly over high heat, and pour wine along the edge of the wok to enhance the flavor.

• At the same time, add oyster sauce, light soy sauce, dark soy sauce, sugar, pepper powder, and 120ml of water and mix well.

4️⃣ Thicken the sauce

• Stir-fry all ingredients until the clam juice boils. Taste and add a little sugar or salt to balance.

• Slowly pour in the pre-made cornstarch sauce and continue stir-frying until the sauce thickens, allowing each clam to be coated with the flavorful black bean sauce.

5️⃣ Garnish the dish

• Add the remaining scallions and stir-fry for 5 seconds before turning off the heat. Sprinkle with coriander or more chili peppers for color when serving.

💡 Editor's Tips

• The fermented black beans should be soaked in water, rinsed clean, and crushed to release the fragrance.

• Clams need to spit out sand for a long time and rinse repeatedly to prevent sand from entering the mouth.

• Stir-frying over high heat will keep the clams tender and not shrink. It is best to eat them as soon as possible after stir-frying.

• If you like it dry, you can open the lid and cook over high heat to reduce the sauce. If you want more sauce for dipping bread, reduce the amount of starch.

• If you want to be creative, you can add oysters or clams to the dish, which will give it a double seafood flavor.

😋 Eating experience

The stir-fried clams in black bean sauce are rich and savory, the clams are tender and chewy, and the spicy flavor is so addictive. It goes great with a cold beer or as a side dish. It's a must-have for gatherings, and after you make it at home, the house is filled with the aroma of a food stall 🦪🌶️🧄!

Wondering what to eat tonight? I bought a pound of fresh clams and fried them myself into delicious Hong Kong-style stir-fried clams with black bean sauce!