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Clams in Black Bean Sauce

by Kelly
Clams in Black Bean Sauce

These Clams in Black Bean Sauce are ridiculously easy and quick to make, yet taste absolutely amazing! The sauce has a slightly complex taste and is full of umami-ness, making it perfect for eating with a steaming bowl of white rice. Just thinking about it makes me hungry!

Clam dishes are always a breeze to make, as long as you buy ready-cooked clams, to save so much time on washing them and picking out the dead ones!

Fermented black beans—tiny, wrinkled, and potent—are the secret behind this dish. These umami bombs transform the ordinary into the extraordinary. Their salty intensity dances with the natural sweetness of the clams, creating a harmonious balance.

The supporting cast of ingredients are:

  • Chili: A hint of heat, a touch of vibrancy. Sliced chili peppers add a lively kick, awakening the palate.
  • Spring Onion: Fresh and verdant, spring onions lend a mild onion flavor.
  • Ginger: Minced ginger infuses warmth. It’s the unsung hero, quietly enhancing every spoonful.
  • Garlic: The aromatic backbone. Its fragrance permeates the sauce, inviting anticipation.
  • Cornstarch Slurry: The unsung thickener. It ensures the sauce clings to the clams, creating a glossy coat.

Our ensemble of flavors comes together in the sauce:

  • Oyster Sauce: Rich and savory, oyster sauce adds depth.
  • Light Soy Sauce: Salty and delicate, it bridges the gap between land and sea.
  • Dark Soy Sauce: A dash of darkness, lending color and complexity.
  • White Pepper: A gentle heat that whispers rather than shouts.
  • Sesame Oil: Nutty and fragrant, it ties everything together.
  • Salt: A pinch to harmonize the ensemble.

Clams in Black Bean Sauce undergo a gentle transformation. They nestle in a steamer, their shells slightly open, as if whispering secrets. Steam envelops them, coaxing out their brininess. The sauce melds with their juices, creating a symphony of flavors.

Give it a good mix, garnish them with fresh spring onions, and eat it with steaming jasmine rice! All done in just 20 minutes or less! So let’s get to it!

Watch How To Make It

Clams in Black Bean Sauce

Clams in Black Bean Sauce are ridiculously quick and easy to make, with an amazing sauce that is slightly complex and an umami bomb!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: dinner, easy recipe, quick
Servings: 2


  • 500 g cooked clams
  • 2 tsp fermented black beans diced
  • 1 chili sliced
  • 2 stalks spring onion diced
  • 4 slices ginger minced
  • 1 tsp garlic minced
  • 1 tbsp cornstarch slurry


  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/8 tsp white pepper
  • 1/8 tsp sesame oil
  • 1 pinch salt


  • Chop up the fermented black beans, chili, spring onions, ginger and garlic, then make the sauce.
  • Stir fry the garlic, ginger, spring onion, black beans and chili until they're fragrant.
  • Pour in the cooked clams, sauce and cornstarch slurry. Mix and serve!

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