Stir-Fried Clams with Black Bean Sauce (Cantonese Seafood Dish)
Why this recipe works
- Fast wok cooking: High heat opens the clams quickly and keeps the seafood tender while the sauce comes together in minutes.
- Deep savoury base: Black bean sauce, garlic, soy and Shaoxing wine build a salty, aromatic sauce that complements the natural brininess of the clams.
- Glossy sauce: A cornflour mixture helps the clam juices and seasonings cling to the shells, giving the dish its classic shiny finish.
Get the most out of this recipe
Timing notes
- Prep before heating the wok: Slice the aromatics and mix the sauce first; once the clams go in, the cooking moves too quickly to pause.
- Serve immediately: The clams are best eaten as soon as they open, while the sauce is hot, glossy and lively.
Ingredient notes
- Use live clams: Choose fresh, live clams and discard any cracked shells or clams that stay open when tapped.
- Black bean sauce: Prepared black bean sauce gives the dish its recognisable fermented, savoury depth without needing to mash whole preserved beans.
- Keep spring onions separate: Add the whites early for aroma and the greens at the end so they stay fresh and bright.
Adjust the heat
- For less heat: Remove the chilli seeds or use less fresh chilli while keeping the garlic and black bean sauce unchanged.
- For more heat: Add extra fresh chilli or choose a hotter red chilli variety, but avoid overwhelming the delicate clam flavour.
Common mistakes
- Cooking after the clams open: Stop as soon as the shells have opened; prolonged cooking can make the clams tough.
- Browning the garlic: Keep the garlic pale during the first stir-fry so it stays fragrant rather than bitter.
- Using a lukewarm pan: A very hot wok or frying pan helps the clams open quickly and releases their juices into the sauce.
Equipment you'll need
Ingredients
Instructions
- Rinse the clams well under cold running water, scrubbing the shells, and discard any that are cracked or stay open when tapped. In a small bowl, stir the cornflour with the light soy sauce, caster sugar and Shaoxing cooking wine until smooth.
- Prepare the aromatics: thinly slice the garlic and red chilli, and slice the spring onions, keeping the whites and greens separate. Set everything beside the hob so the stir-fry moves quickly.
- Heat a wok (or large frying pan) over high heat until very hot, then add the sunflower oil. Add the garlic, chilli and spring onion whites and stir-fry for 20 to 30 seconds until fragrant, keeping the garlic pale.
- Add the clams and toss to coat in the aromatics. Stir-fry for 1 minute, then add the black bean sauce and toss again.
- Pour in the cornflour mixture and keep the heat high, tossing and stirring as the sauce bubbles and turns glossy. Cook for 2 to 4 minutes, just until the clams have opened; discard any that remain closed.
- Add the spring onion greens and drizzle over the sesame oil, then toss for 10 to 15 seconds. Serve immediately while the clams are hot and the sauce is lively.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Have everything sliced and mixed before you start cooking; once the wok is hot, the dish comes together in minutes.
- Keep the heat high so the clams open quickly and release their juices into the sauce, but stop cooking as soon as they open to avoid toughness.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma and sweetness.
- Replace sunflower oil with sesame oil for a more pronounced toasted flavour, but use the same amount and keep the heat slightly lower to prevent scorching.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat in a hot wok or frying pan with a splash of water just until piping hot, and discard any clams that were not opened during the first cook.
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Recipe overview
- Servings: 3 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
recipes.allergens:
Molluscs Soybeans
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