Stir Fried Clams in Black Bean Sauce

    25 mins

    Clams are often served at Chinese New Year because their shells resemble Chinese coins. Mussels make a good substitute.


    Central Region, Singapore
    2 people made this

    Serves: 4 

    • 2 tablespoons salted black beans
    • 3 tablespoons vegetable oil
    • 1 (5cm) pience ginger, peeled and shredded
    • 3 cloves garlic, minced
    • 2 dozen clams, cleaned and scrubbed (discard any open shells)
    • 125ml chicken stock
    • 2 tablespoons Shaoxing rice wine
    • 2 spring onions, chopped

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Rinse the black beans in several changes of cold water and mash in a small bowl.
    2. In a large wok, heat the oil and fry the ginger and garlic until fragrant, about 30 seconds. Add the black beans and clams and stir-fry for 3 to 4 minutes until the clams just begin to open.
    3. Splash in the stock and wine and cover and cook for 2 to 3 minutes. Uncover and stir-fry until all the shells are open, transferring clams to a serving platter as they open, and the sauce is reduced a little. Discard any unopened shells.
    4. Garnish with spring onions and serve immediately.


    Use bottled black bean and garlic sauce if you are in a hurry.


    Instead of salted black beans, try using oyster sauce.

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