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
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
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.