🤤 How to Cook Clams: The Cantonese Way (豉汁炒蜆)

By Made With Lau · 20 min

Ingredients

Instructions

1. Soak the clams in cold water while you prep.
2. Smash, peel and mince the garlic. Mince the ginger, peeled or unpeeled.
3. Finely chop the chili (stem and core removed), the white parts of the green onions, the red onion and the red bell pepper.
4. Mix the light soy sauce, dark soy sauce, oyster sauce, 0.25 cup water, 0.25 tsp white pepper and 1 tsp sugar for the sauce.
5. Mix the cornstarch with 3 tbsp water for the slurry.
6. Drain the clams. Bring plenty of water to a rolling boil in a wok on high heat, then add the clams and cook about 4 minutes until they open. Turn off the heat.
7. Remove the opened clams. Pry open any that stay closed with a small knife. Discard any that smell bad.
8. Drain and discard the water, quickly wipe the wok dry, and heat it on high. Add 2 tbsp oil.
9. Add the ginger, garlic, green onion whites and chili, and cook on medium heat for 15 to 20 seconds until fragrant.
10. Lower to low heat, add the fermented black bean sauce and stir for 5 to 10 seconds.
11. Add the onion and bell pepper and stir-fry for 30 to 35 seconds.
12. Raise to medium-high, return the clams and stir-fry for 25 to 30 seconds.
13. Add the sauce, turn to the highest heat and stir for about 50 seconds.
14. Stir the slurry well, then pour it in gradually while stirring, adding only as much as needed for the desired thickness.
15. Turn off the heat, drizzle with 1 tsp sesame oil and 1 tsp oil, stir and serve.

Summarized from Made With Lau's video. Watch it for the details.

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GarlicOnionGingerScallionBell pepperRed onionBlack beanClam