2 May 2020

How to Make Clams in Black Bean Sauce

Last updated by Wes Radez on May 2nd, 2020 | 0

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This recipe is part of our collection of Noodles & Special Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!

Clams in black bean sauce are whole clams in their shells stir fried in black bean sauce until they open. At bigger dim sum restaurants, these clams are often sold at stations around the outer ring of the dining area.

Man, these clams are awesome. Most of the ingredients are commonly available, so making this dish pop really comes down to two marquee items: authentic Chinese fermented black beans and fresh littleneck or cherrystone clams. Find high quality examples of these ingredients and you’ll have a winner on your hands.

Clams in black bean sauce is another dim sum dish that makes a perfect dinner entree. Especially in summer, when bivalves seem to fit the North American season especially well, a plate of clams with white rice and either a beer or glass of white wine really hits the spot.

Can you share any expert tips from your experience making clams in black bean sauce? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Clams in Black Bean Sauce Recipe

Makes: 4 Servings | Prep Time: 1 Hour | Cook Time: 15 Minutes
Adapted From: The New York Times

Ingredients

18 to 20 littleneck clams
2 cups liquid, preferably the juice of the clams
1 tablespoon vegetable oil
4 thin slices fresh ginger
2 cloves garlic, crushed
2 tablespoons crushed fermented black beans
2 tablespoons oyster sauce
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
2 tablespoons chopped scallion, green part

Directions

1. Wash and clean the clams. Soak in water for 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Reserve 2 cups of liquid for making sauce.

2. Heat oil in a wok. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.

3. Add oyster sauce and mix a few times. Thicken with the pre-dissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).

4. Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.