/ Tuesday, March 23, 2010 / 8 Comments / , ,

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)


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.

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

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

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

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

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

  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!

  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.



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