Stir Fried Clams with Garlic Black Bean Sauce

Stir Fried Clams with Garlic Black Bean Sauce 蒜頭豆䜴炒蜆


  • 1 lb (500 g) fresh little neck clams;
  • 1/2 lb (250 g) frozen cooked clam meat;
  • 1 tablespoon minced ginger;
  • 1 tablespoon minced garlic;
  • 1 tablespoon vegetable oil;
  • 1 tablespoon fermented black beans;
  • 1/2 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket)or soy sauce;
  • 1/2 tablespoon dark soy sauce;
  • 1/2 teaspoon sugar.


Serving for 2 as appetizer

  1. Soak clams in water with 1 teaspoon salt to get rid of sand;
  2. Use tooth brush to clean outside of clams;
  3. Rinse and soak black beans in 1/4 cup (60 ml) water for 10 minutes, drain;
  4. Press black bean, garlic and ginger in a mortar;
  5. Mix with liquid aminos and dark soy sauce to a paste like consistence;
  6. Add sugar;
  7. Add 1 tablespoon vegetable oil to a sauté pan/wok over medium high heat;
  8. Stir in black bean paste when oil gets hot;
  9. Give a chance for the black bean paste to cook;
  10. Add drained clams;
  11. Stir and cover to make sure clams are cooked;
  12. Clams are cooked when they start to open;
  13. Cook for a minute more for sauce to go into clams;
  14. Mix in cooked clams;
  15. Plate and serve hot.

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