Clams with Black Beans

6 servings as part of a Chines
  • For the sauce:
  • 1 tablespoon cornstarch
  • 2 1/2 tablespoons oyster sauce*
  • 1 teaspoon dark soy sauce*
  • 1 teaspoon Asian sesame oil*
  • 1 teaspoon sugar
  • A pinch of white pepper
  • 30 small (about 2 inches) hard-shelled clams, scrubbed well
  • 3 tablespoons peanut oil
  • 2 tablespoons shredded peeled fresh gingerroot
  • 1 tablespoon minced garlic
  • 2 tablespoons dried fermented black beans*, rinsed well and drained
  • 3 tablespoons thinly sliced white part of scallion
  • *available at Asian markets
  • Make the sauce: In a small bowl dissolve the cornstarch in 3/4 cup cold water and stir in the oyster sauce, the soy sauce, the oil, the sugar and the white pepper.

  • In a wok or kettle bring 8 cups water to a boil, add the clams and boil them, stirring occasionally, for 4 to 7 minutes, or until they begin to open, transferring them as soon as they open with a slotted spoon to a large bowl. Discard any unopened clams and the cooking liquid.

  • In the wok, dried and heated, heat the oil over high heat until it just begins to smoke, add the gingerroot, the garlic and the black beans and stir-fry the mixture until the garlic is golden. Add the clams and stir-fry the mixture for 1 to 2 minutes, or until the clams are coated well. Make a well in the center of the clam mixture, stir the sauce, and pour it into the well. Bring the mixture to a boil, stirring, and stir it until the clams are coated well with the sauce. Transfer the clam mixture to a serving dish and sprinkle it with the scallion.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Grilled Clams with Scallions and Cucumber

    Recipe courtesy of Alex Guarnaschelli