Clams with Fermented Black Beans


  • 2 dozen little neck clams
  • 2 tbs peanut or vegetable oil
  • 1/2 tbs fresh ginger, grated
  • kosher salt and black pepper to taste
  • 1 tbs fermented black beans, rinsed (Available at Asian Markets)
  • 4-5 scallions, sliced on a bias, white and green parts
  • 4 cloves garlic, thinly sliced
  • 2 tbs dry sherry
  • Assemble all ingredients and be ready to go as this dish cooks quickly.
  • Add some oil to a hot wok or frying pan, then add the garlic and ginger. Stir fry for about 30 seconds.
  • Add the clams in the shell and toss the in the oil.
  • Cover and allow them to steam until opened. 2-4 minutes.
  • Once the clams have opened add the fermented beans, sherry and sliced scallions.
  • Toss to evenly combine.

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