Clams In Black Bean Sauce – a delicious recipe with littleneck clams, clams, vegetable oil, ginger, garlic, oyster sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Preparation:
2
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.", "Assembly:
3
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.
4
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).", "Final Steps:
5
Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately."]
105
kcal
Calories
4
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 littleneck clams, 2 cups liquid preferably the juice of the clams, 1 tablespoon vegetable oil, 4 slices fresh ginger, and more.
Yes, Clams In Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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