Clams in Black Bean Sauce

Many foods have symbolism for the Chinese. Clams represent prosperity.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 3 lb. littleneck clams
  • 3 Tbsp. peanut oil
  • 5 cloves garlic, minced
  • 1 Tbsp. minced ginger
  • 4 scallions, cut into ½" slices
  • 1½ Tbsp. fermented black beans, rinsed and coarsely chopped
  • 2 Tbsp. Xiaoshing wine
  • ½ cup water or stock
  • 2 Tbsp. soy sauce


  • Scrub the clamshells thoroughly and make sure they are tightly closed, to ensure freshness.
  • Preheat a wok over medium-high heat and swirl in the oil. Add the garlic, ginger, and scallions. Stir-fry 30 seconds. Add the black beans and stir to mix.
  • Add the clams, stirring constantly. Toss for about 1 minute, and then add the wine, stock or water, and soy sauce. Continue stirring. The clams should begin to open after about 3 minutes of cooking. Lower the heat to medium and cook until the liquid is reduced to half, another 3–4 minutes.