Clams in Black Bean Sauce
Clams steamed open in the wok with fermented black beans, ginger and chilli.
Prep
10 min
Cook
12 min
Total
22 min
Serves
3
Per serving
150 kcal
Don't want to cook?
Find Clams in Black Bean Sauce at restaurants near you.
Recipe review
- Recipe reviewed by our team
- Ingredients checked
- Nutrition calculated from ingredients
Instructions
Step 1: Rinse the purged clams and discard any that stay open when tapped.
Step 2: Heat the vegetable oil and fry the crushed fermented black beans, garlic, fresh ginger and red chilli.
Step 3: Add the clams and the Shaoxing wine, cover and steam until the shells open.
Step 4: Season with the light soy sauce and sugar, discard any clams that stayed shut and finish with spring onion.
Ingredients
Quantities update automatically for 3 servings.
- 800 gClams — purged
- 1 ½ tbspFermented black beans — rinsed and crushed
- 4 clovesGarlic — chopped
- 15 gFresh ginger — julienned
- 1 wholeRed chilli — sliced
- 3 tbspShaoxing wine
- 1 tbspLight soy sauce
- ½ tspSugar
- 2 tbspVegetable oil
- 2 stalksSpring onion — sliced
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 150 kcal
- Protein
- 9 g
- Carbohydrates
- 15.7 g
- Fat
- 13.3 g
- Saturated fat
- 1.7 g
- Fibre
- 1 g
- Sugar
- 1.7 g
- Sodium
- 2228 mg
These figures are estimates for general information only and are not medical or dietary advice.