🤤 How to Cook Clams: The Cantonese Way (豉汁炒蜆)

black bean sauce

🥗Healthier: homemade black bean sauce

💰Cheaper: fermented black beans

Homemade sauce can reduce sodium and additives.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more affordable and convenient.

Soak 2 lbs of clams in room temperature water for at least 10 minutes to release sand and dirt.

After soaking, wash the clams again to remove any remaining sand.

Chop 1/4 oz of ginger into thin strips, then mince finely into a paste.

Smash and peel 2 cloves of garlic, trim the roots, and mince.

Dice 2 small chili peppers, discarding the stems; adjust quantity for spice preference.

Dice the white parts of 3 green onions for color; optional to skip.

Dice a small amount (1/5) of a red bell pepper into small pieces.

In a bowl, mix 1 tbsp oyster sauce, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1/4 tsp white pepper, 1 tsp sugar, and 1/4 cup water to create the sauce.

For the cornstarch slurry, mix 2 tsp cornstarch with 2 tbsp water in a separate bowl.

Bring 8 cups of boiling water to a wok on high heat.

Add the soaked clams to the boiling water and blanch for about 1.5 to 2 minutes until they start to open.

Gently stir the clams to ensure even cooking; scoop out the ones that have opened.

Turn off the heat after about 3.5 minutes, continuing to remove opened clams and manually opening any that remain closed.

Heat the wok on high and add 2 tbsp of cooking oil.

Add the minced garlic, ginger, and diced green onions to the hot oil and stir-fry on low heat for 15-20 seconds.

Add a bit more than 1 tbsp of black bean sauce to the aromatics and stir-fry briefly to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens