The Clams with Black Bean Sauce My Dad's Made 100,000 Times

Method6 steps · about 50 min

1. 1

   Step 1: Discard clams (2 lb) with damaged shells or open shells before cooking. Place the clams in enough separate cold water to cover them and soak while preparing the other ingredients.

   Uses 2 lb clams · Water for soaking and boiling clams, as needed

2. 2

   Step 2: Smash, peel, and mince the garlic (3 cloves). If your ginger (1/4 oz) is clean, you can keep the peel on. If you prefer to peel the ginger, go ahead. Mince the ginger as well. Finely chop all of the following ingredients: • chili pepper (2) (remove the stem and core) • white parts of the green onions (3 stalks) • red onion (3) • red bell pepper (1 oz) It’s important to chop them into small pieces because smaller pieces will distribute more evenly throughout the dish.

   Uses 1/4 oz ginger · 3 cloves garlic · 2 whole chili peppers · 3 stalks green onion, white parts only; reserve greens · 3 layers red onion · 1 oz red bell pepper

3. 3

   Step 3: Mix 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, the sauce's 1/4 cup water, 1/4 tsp white pepper and 1 tsp sugar. Separately dissolve 1 tbsp cornstarch in the slurry's 3 tbsp water.

   Uses 2 tsp light soy sauce · 1 tsp dark soy sauce · 1 tbsp oyster sauce · 1/4 cup water, for sauce · 1/4 tsp white pepper · 1 tsp sugar · 1 tbsp cornstarch, for slurry · 3 tbsp water, for slurry

4. 4

   Step 4: Drain the clams and discard the sandy soaking water. Bring enough fresh water to submerge the clams to a full boil in a wok. Add the clams and boil until their shells open; the source's opening guide is about 4 minutes. Continue boiling for a further 3–5 minutes after opening. Remove the fully opened clams, and discard any that do not open fully; do not pry them open to eat. Discard the cooking water, then clean and dry the wok for stir-frying.

   Uses Soaked clams · Water for soaking and boiling clams, as needed

5. 5

   Step 5: Heat the wok on high heat. Make sure it’s dry, and add the aromatic-frying 2 tbsp cooking oil. Add the prepared ginger, garlic, green-onion whites and chili pepper. Lower the heat to medium heat and cook until the aromatics are fragrant, or about 15-20 seconds. Turn the heat to low and add black bean sauce. Stir to distribute for 5-10 seconds. Add the prepared red onion and bell pepper and cook for 30-35 seconds.

   Uses 2 tbsp cooking oil, for frying aromatics · Prepared ginger, garlic, green-onion whites and chili · 1 1/4 tbsp fermented black bean sauce · Prepared red onion and red bell pepper

6. 6

   Step 6: Turn the heat to medium-high. Add the clams back in and stir-fry everything together for 25-30 seconds. Add the sauce you mixed up earlier. Turn the heat to the highest setting, then stir to distribute for about 50 seconds. Give the cornstarch slurry a quick mix to dissolve any cornstarch that’s settled to the bottom, then gradually pour as you stir the ingredients. Add just a little of the slurry at a time until you’re happy with the consistency of the sauce. The source uses about half the prepared slurry; add only what the sauce needs and reserve the unused remainder for another use. Turn off the heat. Drizzle the 1 tsp sesame oil and the separate finishing 1 tsp cooking oil over the top. Stir to distribute, then plate. Enjoy!

   Uses Fully cooked opened clams · Fried aromatics and black-bean sauce · Mixed seasoning sauce · Cornstarch slurry: add gradually, about half; reserve excess · 1 tsp sesame oil · 1 tsp cooking oil, for finishing