• Clams in Black Bean Sauce


Clams in Black Bean Sauce

By Andrew Zimmern

Clams in Black Bean Sauce


  • 3 tablespoons peanut oil
  • 3 dried hot chile peppers (whole)
  • 1 tablespoon sliced ginger
  • 2 sliced garlic cloves
  • 3 tablespoons salted Chinese black beans
  • 3 tablespoons sugar (or more to taste)
  • 1 bunch scallions, chopped in 1-inch lengths
  • 1/2 cup julienne carrot, I use a peeler to make long thin strips
  • 18-24 large Cherrystone clams, cleaned/scrubbed
  • 1/2 cup Chinese rice wine (sake is a fine substitute)
  • 2 tablespoons cornstarch mixed with 1/2 cup chicken stock


Preheat a large wok fitted with a domed lid over high heat

 Add the oil and swirl.

Add the dried chilies, ginger, garlic, black beans, sugar, scallions and toss.  They should scorch right away.

Add the clams and carrots and toss.

Add the rice wine and bring to a boil, tossing.

Add the chicken broth mixture, cover and cook, tossing once or twice for 3 to 4 minutes.

Remove lid, clams should be cooked and open.

Arrange clams on a platter, taste and adjust seasoning in sauce. Pour over the clams and serve.

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