Clams in Black Bean Sauce (Chinese New Year) Recipe

Name: Clams in Black Bean Sauce (Chinese New Year)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 each clams; 2 tablespoons black beans, fermented; 1 tablespoon ginger; 1 clove garlic; 2 each leeks; 3/4 cup chicken broth low-sodium; 2 1/2 teaspoons soy sauce, light; 2 tablespoons soy sauce, dark; 1 teaspoon brown sugar; 1/4 teaspoon thai chili paste with garlic; 1 teaspoon cornstarch dissolved in 4 teaspoons of water; 3 tablespoons vegetable oil for stir-frying, or as needed; 1/2 teaspoon sesame oil

Servings: persons

24 each clams
2 tablespoons black beans, fermented
1 tablespoon ginger
1 clove garlic
2 each leeks
3/4 cup chicken broth low-sodium
2 1/2 teaspoons soy sauce, light
2 tablespoons soy sauce, dark
1 teaspoon brown sugar
1/4 teaspoon thai chili paste with garlic
1 teaspoon cornstarch dissolved in 4 teaspoons of water
3 tablespoons vegetable oil for stir-frying, or as needed
1/2 teaspoon sesame oil

1
Use a stiff brush to scrub the outside of the clams under cold running water.
2
Drain.
3
Steam the clams for 10 minutes, or until the shells open.
4
Discard any clams with unopened shells.
5
Shuck the clams and chop the meat into bite-sized pieces.
6
Rinse the fermented black beans, and chop finely.
7
Mince the ginger.
8
Combine the beans and ginger and mash.
9
Peel the garlic and finely chop.
10
Wash the leeks and cut on the diagonal into 1 1/2-inch pieces.
11
In a small bowl, mix together the chicken broth, light and dark soy sauce, sugar and chili paste with garlic.
12
Set aside.
13
Dissolve the cornstarch in the water and set aside.
14
Heat the wok over medium-high to high heat.
15
Add 1 tablespoon oil.
16
When the oil is hot, add the leeks and stir-fry until they turn a light brown (about 2 minutes).
17
Season the leeks with a bit of soy sauce or salt during stir-frying if desired.
18
Remove the leeks from the wok.
19
Add 2 tablespoons oil.
20
When the oil is hot, add the black bean and ginger mixture.
21
Stir-fry for about 2 minutes, then add the clams.
22
Cook for a minute, mixing the clams in with the black bean sauce.
23
Push up to the sides and add the sauce in the middle.
24
Add the cornstarch and water mixture, stirring to thicken.
25
Add the leeks back into the pan.
26
Cook for a few more minutes.
27
Remove from the pan and stir in the sesame oil.
28
Serve hot.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 each clams, 2 tablespoons black beans, fermented, 1 tablespoon ginger, 1 clove garlic, and more.

Yes, Clams in Black Bean Sauce (Chinese New Year) 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.

That's it — enjoy your meal!

Clams in Black Bean Sauce (Chinese New Year)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions