30-Minute Stir-Fried Clams in Bean Sauce
Littleneck clams wok-cooked in a savory fermented bean sauce with garlic, ginger, and fresh chilies. The aromatic broth mingles with sesame oil and rice wine, creating a rich, umami-forward dish. Serve family-style as an appetizer or light main with rice to soak up the sauce. This version balances the funk of bean sauce with bright heat and the natural brininess of fresh clams.
Ingredients
- 18 littleneck clams
- 2 tablespoon ground bean saucehoisin sauce2:1umamiasian
note: more sweet, less funk
- 1 teaspoon soy sauce
- ¼ cup low sodium chicken broth
- 2 tablespoon Shao Hsing rice wine, or dry sherrydry white wine or dry vermouth1:1acidasian
note: less depth
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ⅛ teaspoon white pepper(optional)
- 2 tablespoon peanut oil, or vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, finely chopped
- 2 teaspoon fresh ginger, minced
- 1 scallion, thinly sliced
- 2 tablespoon Anaheim chilies, thinly sliced, or other mild
- 1 bell pepper, cut into 1 inch dice
Instructions
- 1
Wash clams in several changes of water and scrub shells with a brush to remove grit.
- 2
Drain and dry clams with paper towels.
- 3
Combine bean sauce, chicken broth, rice wine, sugar, sesame oil, and white pepper in a small bowl.
- 4
Heat wok or large skillet over high heat and add oil.
- 5
Add garlic, shallots, ginger, scallion, and chilies and stir-fry for 15 seconds.
- 6
Add clams and gently stir-fry for 2 minutes.
- 7
Add bell peppers and pour in broth mixture.
- 8
Cover and cook 2 to 3 minutes until clams begin to open.
- 9
Uncover and transfer opened clams to serving bowl.
- 10
Stir-fry remaining clams 3 to 4 minutes until all open.
- 11
Discard any unopened clams and transfer opened ones to bowl.
- 12
Pour sauce over clams and serve.
Tips
Cook clams in batches if needed to avoid overcrowding; this ensures even cooking and prevents steaming. Transfer opened clams promptly to avoid overcooking.
Keep high heat consistent and prepare all ingredients before cooking; wok cooking moves fast and aromatics need quick timing.
Good to Know
Refrigerate in airtight container up to 1 day. Clams lose texture when reheated; consume fresh for best results.
Prep aromatics and mix sauce up to 4 hours ahead. Store clams on ice. Cook just before serving.
Serve immediately in shallow bowls with sauce spooned over. Pair with steamed rice or crusty bread to soak up broth. Cold Riesling or Pinot Grigio complements the briny, spiced sauce.
Common Mistakes
Do not skip scrubbing clams to avoid grit in finished dish.
Do not cover wok for longer than 3 minutes after adding liquid to avoid overcooking clams to rubber.
Do not force open unopened clams; discard them to avoid bacterial risk.
Substitutions
Nut-Free Alternatives
General Alternatives
note: less depth
FAQ
Can I use other types of clams?
Yes. Manila clams or smaller neck clams work but cook faster (1-2 minutes total). Larger quahogs require longer. Adjust timing to when shells first open and check early to prevent toughness.
What if I don't have Shao Hsing rice wine?
Dry sherry (listed as alternative) works well. Dry white wine, sake, or mirin work too but shift flavor slightly. Avoid cooking wine with added salt. Use 1:1 ratio by volume.
Can I make this ahead and reheat?
Not recommended. Clams toughen quickly when reheated. Prep components ahead and cook just before serving. If leftover, eat cold or use in fried rice instead of reheating in sauce.