How To make Manila Clams with Black Bean and Ginger Sauce

Stir Fried Clams with Black Beans Sauce

Stir Fried Clams with Black Beans Sauce #asiancooking

Cantonese stir fry Clams spicy

For Seafood Lovers. Here is another delicious stir fry cooking. Manila clams with fermented salted black beans & red chili peppers. Enjoy.
Below. are the list of Ingredients. Thru the courtesy of Mr. Michael Taylor. Who type those list . So , we can conveniently COPY-PASTE-PRINT the list.
List of Ingredients: **created by HAPPY WOK **
2 # --- Manila clams (fresh & live)
2T --- cooking oil
1T --- each, ginger & garlic (minced)
1T --- dried fermented black bean (soak & crush)
5 pcs - fresh red chili (diced)
2T ---- rice wine (for drizzling)
*premix sauce*
1/3 C - chicken broth
1 T ---- each, oyster sauce & sesame oil
1/8 t --- white pepper
1T ------ rock sugar
*slurry* 1/8 C [2 T] --- water & 1 t ---- corn starch
3 stalks -- green onion (cut 2-inch in length

How to Cook Clams: Ginger and Green Onion Manila Clam Recipe

Today we'll be showing how to cook clams at home! This ginger and green onion clam recipe is fragrant and delicious with a slight kick from the jalapeños! You can substitute manila clams for any clam of your choice.
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Stir Fried Clams - Cantonese-style with Garlic and Fermented Black Soybeans (豉汁炒花蛤)

Stir-fried clams can be found throughout China, and we've done a Cantonese variety with garlic and douchi (fermented black soybeans). Now we also wanted to show you guys a different sort of variety, so as I was saying in the video, check out sarcasmo57's spicy Hubei version here:



Detailed, written recipe for both ours and sarcasmo57's dish is over here on /r/cooking:



Outro Music: Add And by Broke For Free


ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

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

Watch Daddy Lau teach us how to make Clams in Black Bean Sauce. It’s a surprisingly easy Cantonese seafood classic that you can make super quickly at home!

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???? RECIPE + INGREDIENTS????

Check out our blog for an adjustable list of ingredients and step-by-step videos:


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???? COOKWARE WE USE/LOVE ????

- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:

- Pan Protector:
- Carbon Steel Seasoning Wax:

???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:

- Sharpening Stone Set:

????‍???? KITCHEN ACCESSORIES WE USE/LOVE ????‍????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
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???? DAD'S SPECIAL INGREDIENTS ????

If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:

Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!


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???? LINKS MENTIONED ????

Seawolf Fishing:
Traveling Solo Logs:
Chinese Cooking Demystified:

Made With Lau Recipes with Fermented Black Beans
Steamed Spare Ribs:
Beef Chow Fun with Gravy (濕炒牛河):
Chinese Stuffed Peppers (釀辣椒):

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⏲ CHAPTERS ⏲

00:00 - Soak clams
00:58 - Cut ingredients
02:50 - Prepare sauce
03:06 - Prepare slurry
03:20 - Drain clams
03:31 - What kind of clams to use?
04:09 - Cockles vs clams
04:27 - Parboil clams
08:01 - Stir-fry aromatics
08:40 - On clams & black bean sauce
09:07 - Add onions & bell peppers
09:33 - Add clams
10:19 - Add slurry
11:11 - Add final seasonings & plate

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Learn more about the Lau family, and why we started this channel + blog:


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???? OTHER CREDITS ????

Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -

Chinese Clams Black Bean Sauce JUST Like the Restaurants | Wally Cooks Everything

If you can get your hands on some fresh clams you're gonna want to make this. You'll learn how to make an authentic Chinese restaurant style brown sauce with fermented black beans. This is probably one of the most expensive menu items at your local Chinese restaurant. Make this at home and you'll save a bunch.

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Ingredients:

1kg. (2lbs.) Fresh Clams
1½ Tbsp. Chinese Fermented Black Beans
2 Large Garlic Cloves
Couple of Chillis (use as many as you like)
3 Tbsp Spring Onions
2/3 Cup Water
2 Tablespoons Oyster Sauce
1 Tbsp Light Soy Sauce
2 Tsp Dark Soy Sauce
2 Tsp Pure Sesame Oil
1/2 Tsp Ground White Pepper
1 Tsp Sugar
Bits of Cilantro
1 Tablespoon Cornstarch + 1 Tablespoon Water

Clean the clams well, then place into a bowl and fill with water. Add a tablespoon of salt and stir. This will help clean out some dirt and sand inside live clams. Let sit for about 45 minutes and then completely strain clams right before cooking.

Chop up the garlic, not too small, not too big. Slice up the chilies. Slice up the whites of the spring onions only, thats where the most flavors are. Reserve the tops as a garnish.

Throw in the light soy sauce, dark soy sauce, oyster sauce, ground white pepper, sugar and pure sesame oil then mix well and set aside.

Mix water and cornstarch then set aside. This is called a slurry which helps to thicken sauce.

Heat a wok on medium high heat. When it starts to smoke add 2 to 3 tablespoons of oil. Then toss in fermented black beans, garlic, chilis and spring onions.

Let cook for about 15 sends stirring constantly so these ingredients don't burn.

Then add clams and stir well for a minute. Add sauce and mix for another minute. Then shove the clams aside until all the liquids are in the center of wok.

Then give the slurry another mix and toss directly into the sauce. Immediately mix with all ingredients. You will see the sauce thicken up.

Lower heat to medium low and place a lid on top of wok. Let that cook for another 30 seconds.

All the clams should be open. Discard the ones that aren't open.

Immediately plate so clams don't overcook and place some fresh chilies on top and some cilantro on top.

This is good to enjoy with steamed rice. And just as good alone with some cold beer.

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????Essential Chinese Kitchen Ingredients:
Wok: (not exactly the same wok I use but close enough)
Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Chinese Cooking Wine:
Oyster Sauce:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:

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Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel.
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