Skip to main content

Stir-Fry Savoury Clams With Black Bean Sauce



I like Savoury Clams cooked in Chinese style. This is a recipe for Stir-Fry Savoury Clams With Black Bean Sauce. The clams are sweet and a little salty, from the fermented black beans. It’s simply delicious with just some steamed rice. Try it!



Stir-Fry Savoury Clams With Black Bean Sauce


(Printable Recipe)

Ingredients



1 Kg Savoury Clams, soaked and scrubbed

2 Tbsp Peanut or Cooking Oil

1/4 inch Ginger, finely chopped

1 Tbsp Fermented Black Beans, rinsed and coarsely chopped

3 Scallions, cut into ½-inch segments

6 to 8 Thai Bird's Eye Chilies, chopped

1 Tbsp Oyster Sauce

1/4 Cup Water mixed with 1 tsp Corn Starch

Sea Salt to taste



Method



Heat the oil in a wok on high heat and cook the garlic and ginger until fragrant.

 Add the fermented black beans, chilies, and give it a quick stir and toss in the clams and oyster sauce. Cook briefly before adding the scallions.

Then mix in the water and cover the wok with a lid until all the clams are open. Season the clams with salt if necessary. Serve immediately.




Comments

  1. I make clams like this too. In fact I think I need to make some real soon. Beautiful as usual! GREG

    ReplyDelete
  2. i love this dish. my family makes it all the time in the summer :D

    ReplyDelete
  3. It's solong I have not eaten this clams. This just looks so delicious!

    ReplyDelete
  4. Yea! they are on sale right now! ~LeslisMichele

    ReplyDelete
  5. loved flavors in this dish and like how you kick it up with the chilis!

    ReplyDelete
  6. Clams is one of my favorite seafoods, I used to have them a lot when I lived in Stockholm cause they were really cheap and flavorfull! I have an online cooking show, please check it out!

    ReplyDelete
  7. (Not sure if browser crashed/last comment went through)

    This recipe worked really well for me even though I had to use mussels instead of clams, as this is the only shellfish available from our local supermarket; didn't have to add any salt in the end.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…