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Here is yet another Chinese New Year Stir Fried Clams in Black Bean Sauce Recipes that I know you are going to love especially if you are a huge fan of seafood. Made with hearty and healthy veggies, this is one dish that you don’t have to feel guilty about enjoying.

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Stir Fried Clams in Black Bean Sauce Recipes

Easy-To-Cook Stir Fried Clams And Veggies Smothered In Black Bean Sauce 1

Stir Fried Clams in Black Bean Sauce

If you want a quick and easy stir-fried clams dish, try a wok-fried clam dish. This dish is a great choice for a party or a casual dinner with friends. It will be a hit at any party! The flavor is delicious and the clams are delicious! Just make sure to use fresh sand-free sand-filled crates.

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Course: Main dishes, Party

Cuisine: Chinese

Keyword: clams, stir fried clams

CookingStyle: Stir-frying

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 152kcal

Author: James Anderson

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Equipment

Easy-To-Cook Stir Fried Clams And Veggies Smothered In Black Bean Sauce 2

Ingredients

2 tablespoons Oil Canola Variety
2 tablespoons Ginger Finely Chopped
½ Onions Cut Julienne Style
2 tablespoons Garlic Finely Chopped
½ Cup Black Beans Fermented Variety and Finely Chopped •
1 Tablespoon Hoisin Sauce
½ Cup Rice Wine Chinese Variety •
1 ½ Cups Chicken Stock Homemade Preferable
2 teaspoons Cornstarch
2 tablespoons Water Warm
4 Dozen Clams Manila Variety and Cleaned
1 Cup Bell Peppers Red In Color and Cut Julienne Style
2 Cups Snow Peas Fresh and Cut Julienne Style
2 Jalapenos Seeded, Stems Removed and Cut Julienne Style
4 Scallions Sliced Thinly
2 tablespoons Cilantro Fresh, Roughly Chopped and For Garnish

Instructions

The first thing that you will want to do is heat up a large sized wok set over high heat. Add in your canola style oil and once your oil begins to shimmer add in your chopped ginger and onions. Cook for the next 3 to 4 minutes or until your onions are translucent.
Add in your chopped garlic and black beans. Continue to cook for an additional minute.
Add in your hoisin sauce, Chinese style rice wine and homemade stock. Stir to combine and bring this mixture to a simmer. Allow to cook for the next 5 minutes.
During this time add your cornstarch and water into a small sized bowl. Whisk until smooth in consistency. Pour into your wok and stir to combine. Allow to simmer for the next 3 minutes before adding in your clams. Cover and allow to cook for another 3 minutes or until your clams open of their own accord. Discard any clams that do not open by themselves.
Then add in your chopped bell peppers, fresh snow peas and jalapeno pepper. Toss to combine and remove from heat.
Serve with a garnish of your scallions and fresh cilantro.

Video

Notes

Before frying the clams and veggies, be sure to remove them from the skillet and rinse them with cold water. If they are open, you may need to use more liquid, but the clams will continue to cook after they have opened. When the vegetables are done, remove them from the pan. When the clams are ready, they should be drained and rinsed.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Baked Garlic Butter Clams

Ingredients:

2 pounds of fresh clams
4 cloves of garlic, minced
1/2 cup of unsalted butter, softened
2 tablespoons of fresh parsley, chopped
1/4 teaspoon of red pepper flakes (adjust to your spice preference)
Salt and black pepper to taste
1 lemon, thinly sliced
1/4 cup of dry white wine (optional)

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Clean the Clams: Start by scrubbing the clams under cold running water to remove any dirt or sand. Discard any clams with cracked shells or those that don’t close when tapped. Place the cleaned clams in a large bowl.
Make the Garlic Butter Sauce: In a separate bowl, mix the softened butter, minced garlic, chopped parsley, red pepper flakes, salt, and black pepper. If you prefer a hint of wine, add the white wine to the mixture. This flavorful sauce will be the heart of your dish.
Prepare the Clams: Take a large piece of heavy-duty aluminum foil and place the clams in the center. Scatter lemon slices over the clams. Now, generously dot the clams with your garlic butter sauce.
Fold and Seal: Carefully fold the aluminum foil over the clams, creating a packet. Ensure it’s tightly sealed to trap all the flavors inside.
Bake: Place the foil packet on a baking sheet and bake it in the preheated oven for about 20-25 minutes. The clams should open, and the sauce will infuse the meat with its delightful flavors.
Serve: Once baked, carefully open the foil packet (be cautious of hot steam). Discard any clams that haven’t opened. Gently toss the clams in the garlic butter sauce and garnish with fresh parsley.
Enjoy: Serve these succulent baked garlic butter clams with crusty bread or over a bed of cooked pasta. Don’t forget to drizzle some of that flavorful sauce over your serving.

Tips for making Stir Fried Clams

Cooking Tips

Freshness Matters: The key to excellent clam dishes is starting with fresh clams. Choose clams that are tightly closed or close when tapped. Discard any with cracked shells or that remain open.
Quick Rinse: Give your clams a quick rinse under cold running water to remove any sand or debris. You can use a brush to gently scrub their shells.
Flavorful Liquids: When steaming or baking clams, consider using flavorful liquids like white wine, chicken broth, or a simple garlic butter sauce to infuse the clams with a rich taste.
Don’t Overcook: Clams cook quickly, so don’t overdo it. Once they open up, they’re ready. Cooking them for too long can result in a rubbery texture.
Safety Check: After cooking, discard any clams that haven’t opened. It’s essential to ensure they are fully cooked and safe to eat.
Season Thoughtfully: Balance flavors in your dish by being mindful of salt and spice. Keep in mind that clams naturally have a salty taste.

Serving Suggestions

Crusty Bread: Serve your clams with some crusty bread for mopping up that delicious sauce.
Pasta Perfection: Place your clams and sauce over a bed of cooked linguine or spaghetti for a fantastic clam pasta dish.
Zesty Lemon Wedges: Garnish with lemon wedges for a zesty kick that complements the briny clams.
Herbs and Parsley: Fresh herbs like parsley, chives, or a sprinkle of fresh basil can add a burst of color and flavor to your dish.
White Wine: Pair your dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio to enhance the flavors.
Fresh Salad: Balance the richness of the clams with a light salad dressed with a vinaigrette. The contrast can be delightful.

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FAQs about Stir Fried Clams

Can I store leftover cooked clams? Absolutely, you can store leftover cooked clams. Remove the clams from their shells and refrigerate them in an airtight container. They’ll stay good for 1-2 days. Be sure to reheat them gently to prevent overcooking.
How do I clean clams before cooking? Give the clams a quick rinse under cold running water to remove sand or dirt. Use a brush to gently scrub the shells. It’s also good practice to soak them in a bowl of salted water for 20-30 minutes to encourage them to expel any sand.
What’s the difference between soft-shell and hard-shell clams? The primary difference is in the thickness of the shell. Soft-shell clams, like steamers, have thinner, more brittle shells, while hard-shell clams, like littlenecks and cherrystones, have thicker and harder shells.
Can I use frozen clams for this recipe? You can use frozen clams, but fresh clams are often recommended for their superior flavor and texture. If using frozen, be sure to thaw them thoroughly and drain any excess liquid.
Can I use this garlic butter sauce for other seafood?Absolutely! This garlic butter sauce pairs well with a variety of seafood, including shrimp, mussels, and lobster. Feel free to experiment with different options.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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