Stir Fried Clam with Spicy Black Bean Sauce

This recipe is one of my family’s favourite. It is so good that you would definitely want to add an extra rice. It is a common dish in cantonese restaurant. Ingredients are not that expensive, but would cost so much in a Chinese restaurant. I recently ordered one at a restaurant at Chevron, but was disappointed with how small the serving was, not to mention the price, I felt that the taste was quite bland as well. So after a few days I bought some clams and made this dish. Everyone had a satisfied meal. Cravings were satisfied ! 🙂


  • 1 kg clam (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 1 tbs spicy black bean paste ( I used Lee Kum Kee brand)
  • 40g oyster sauce
  • 2 tbs rice wine
  • 3 tsp sugar
  • 2 minced garlic bulbs
  • 2 minced shallots
  • 4 slices ginger
  • 2 tbs oil
  • 1 long red chili chopped (if you want spicier, use th bird eye chili)
  • 1 cup water (about 240ml)
  • 15g potato starch + 30g water (make a slurry)


  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the shallots, garlic and ginger at medium high heat for about a minute.
  • Add the chili, spicy black bean sauce, followed by the clam, add the rice wine, and stir fry for about a minute.
  • Add the water, oyster sauce and sugar.
  • Stir until well combined. Let it come to boil. At this point, all the clams will be open.
  • Add the slurry. Continue to stir while pouring the slurry until the sauce thickens. Make sure it is evenly distributed within the liquid. Turn off the fire. Serve hot.


  1. May Anne Wee says:

    Hi, thanks for your Clams recipe. However, I can’t seem to get your full recipe. Either photos of dish only, or Ingredient List with no Method. Appreciate if Yiu could Email me your recipe.
    Thank you
    May Anne Wee


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