I’m pretty sure I’ve eaten this when I was young but I was only reminded of it when I went back to Cheung Chau two months ago with my husband and our good friends. Cheung Chau is an island in Hong Kong where locals and tourists go to eat fresh seafood — pretty much like Dampa in the Philippines.
Here’s what the clams looked like when we ate it recently.
On the ferry back to Central, I searched for the recipe and I found Smoky Wok. 🙂 It has been two months since I’ve bookmarked that page on my phone and I’m glad we bought clams for paella but ended up not using them since I’ve already put too much meat and seafood. I washed the clams about 10 times before I left it to soak overnight — I even had to call my mom how I’d clean them! Hahaha..I’ve only cooked with mussels before, never clams. 🙂
After soaking the clams overnight in the refrigerator, I prepared everything I would need to cook this dish, about 1 teaspoon of garlic, 1 teaspoon of ginger and sliced spring onion stalks (separated the white from the green).
In a pan (or wok!), I heated 2 teaspoons of oil then added the garlic, ginger and spring onion (white parts–ok the lighter parts!) and sautéed until fragrant, about 2 minutes.
Next, I added the black bean sauce — I got the black bean chili sauce because I didn’t have bird’s eye chili at home. First, I added 1 teaspoon only but then after I tasted it a bit later, it lacked flavor so I added another teaspoon. Stir everything in the pot then add the clams.
Next, pour 1/4 cup of water and then mix everything in the pan. I then added 1 teaspoon of Chinese wine (Shaoxing wine), let it boil and waited for the clams to open up. Remember to discard the clams that do not open.
Taste your cooking, if it still lacks the taste, you can add more black bean and/or sugar. If you like the sauce thick (like we do), mix some cornstarch with water then pour it into the pan and mix.
That’s done! My husband enjoyed it and asked for more rice! Haha! 🙂
Stir-fried Clams in Black Bean Sauce
(Prep Time: 5 minutes | Cooking Time: Less than 15 minutes)
- 300g clams
- 1 tsp garlic, minced
- 1 tsp ginger, sliced thinly
- about 4 stalks of green onion, separate light colored parts from dark-colored parts
- 2 tsp Guizhou Black Bean Chili
- 1/4 cup water
- cornstarch + water for thickener, optional
- Wash and soak clams overnight to get rid of the sand/dirt.
- Start with heating a pan/wok then pour oil into the pan.
- Sauté garlic, ginger and white parts of the spring onion until fragrant. (Sauté bird’s eye chili (siling labuyo) with these, if using.)
- Add 2 tsp of black bean chili sauce and mix everything in the pan.
- Add the clams and pour 1/4 cup of water, let the water boil and wait for the clams to open up.
- *Optional: If you would like to make your sauce thicker, mix cornstarch with water and pour into the pan and mix well until the sauce gets thick.
- Garnish with spring onion. 🙂
Makes 2 servings