Clams in Black-Bean Sauce


Preparation info

  • They serve


    as a main course with rice
    • Difficulty


Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

These clams are stir-fried in their shells with high seasonings and then steam-cooked briefly until the shells open.


  • 24 very small littleneck or cherrystone clams


Soak the clams in lightly salted water with a clean nail for 2 hours to extract any sand. Scrub the shells and rinse well.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Splash in the chopped garlic, ginger, scallions, and black beans, and stir rapidly until they exude their heavenly aromas. Add the clams and stir for 1 minute.