📝 About This Recipe
A quintessential Cantonese dai pai dong classic, this dish marries the briny sweetness of fresh clams with the intense, umami-rich punch of fermented black beans. The sauce is a masterclass in balance, featuring aromatic ginger, garlic, and the subtle heat of long green peppers, all thickened into a glossy lacquer that clings to every shell. It is a sensory experience defined by 'wok hei'—the breath of the wok—bringing the vibrant street food culture of Hong Kong right to your dinner table.
🥗 Ingredients
The Seafood
- 2 pounds Manila or Littleneck Clams (scrubbed and purged of sand)
Aromatics and Vegetables
- 2 tablespoons Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 4 cloves Garlic (minced)
- 1 inch knob Fresh Ginger (peeled and finely julienned)
- 1/2 Green Bell Pepper (cut into 1-inch diamonds)
- 1-2 pieces Red Chili (Fresno or Thai bird's eye, sliced)
- 3 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
The Stir-Fry Sauce
- 2 tablespoons Shaoxing Rice Wine (for deglazing)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Sugar (to balance the salt)
- 1/2 cup Chicken Stock or Water
- 1 teaspoon Toasted Sesame Oil
Thickener and Oil
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water for a slurry)
- 2 tablespoons Peanut or Vegetable Oil (high smoke point oil)
👨🍳 Instructions
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1
Purge the clams by soaking them in a bowl of cold, salted water for at least 20 minutes to allow them to spit out any remaining sand. Rinse thoroughly and drain.
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2
In a small bowl, whisk together the light soy sauce, oyster sauce, sugar, and chicken stock. Set this sauce base aside.
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3
Rinse the fermented black beans briefly to remove excess salt, then use the back of a spoon to lightly mash them with the minced garlic to form a coarse paste.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Add the peanut oil and swirl to coat the surface. Toss in the ginger julienne and the white parts of the scallions, stir-frying for 15 seconds until fragrant.
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6
Add the black bean and garlic paste along with the sliced chilies. Stir rapidly for 30 seconds, being careful not to burn the garlic.
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7
Increase the heat to maximum and add the clams to the wok. Toss vigorously to coat the shells in the aromatic oil.
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8
Pour the Shaoxing wine around the perimeter of the wok so it sizzles and evaporates quickly, imparting a smoky aroma.
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9
Add the green bell peppers and pour in the prepared sauce base. Stir to combine.
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10
Cover the wok with a lid for 2-3 minutes. This steeps the clams in the flavorful liquid and ensures they open simultaneously.
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11
Remove the lid. Any clams that haven't opened after 4-5 minutes should be discarded.
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12
Give the cornstarch slurry a quick stir and pour it into the bubbling sauce. Stir constantly for 30 seconds until the sauce thickens into a glossy glaze.
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13
Toss in the scallion greens and drizzle with the toasted sesame oil for a final hit of fragrance.
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14
Transfer immediately to a warm platter, ensuring all the rich sauce is poured over the shells.
💡 Chef's Tips
Always purge your clams in salted water; fresh water will kill them, but salted water mimics the ocean and helps them clean themselves. Don't skip rinsing the black beans, as they are preserved in a very high amount of salt which can overwhelm the dish. High heat is essential—the goal is to cook the clams quickly so they remain tender and juicy rather than rubbery. If you can't find Shaoxing wine, a dry Pale Cream Sherry is the best substitute for that specific fermented depth. Use a wok if possible; the shape allows for better evaporation and 'wok hei' flavor development.
🍽️ Serving Suggestions
Serve with a bowl of steamed jasmine rice to soak up every drop of the savory black bean gravy. Pair with a crisp, cold Tsingtao beer or a dry Riesling to cut through the richness of the sauce. Accompany with a side of stir-fried bok choy or gai lan with garlic for a complete Cantonese meal. Provide an empty bowl on the table for discarded shells to keep the dining experience tidy. Serve with a small dish of chili oil on the side for those who prefer an extra kick of heat.