SBS Food

www.sbs.com.au/food

Black bean chilli clams

This is a great way to enjoy the taste of Hong Kong seafood. The clams are more than equal to the strong flavours of the salted black beans and chilli – it's no wonder this is such a popular dish.

Black bean chilli clams

Black bean chilli clams Credit: Alana Dimou

  • serves

    2

  • prep

    5 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

5

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 1 kg fresh clams or pipis, purged
  • 125 ml (½ cup) shaoxing rice wine
  • 2 tbsp canola oil (or other cooking oil)
  • 2 tbsp finely chopped garlic
  • 1 tbsp salted black beans, finely chopped
  • 2 red bird's eye chillies, deseeded and chopped
  • 1 tbsp oyster sauce
  • 125 ml (½ cup) chicken stock
  • 1 tsp cornflour, blended with 2 tbsp water
  • 3–4 spring onions, finely sliced

Instructions

  1. Heat a large frying pan over high heat until it is really hot. Add the clams and wine, then cover with a lid and cook for 1 minute. Take out the clams as they start to open, then strain and reserve the clam juice. Discard any clams that don't open.
  2. Taste the clam juice: if it is quite salty only use about 2 tablespoons in the next step, otherwise you can use more to suit your taste.
  3. Heat the oil in a large clean frying pan over high heat, add the garlic and salted black bean and saute for 30 seconds. Add the chilli and saute for another 30 seconds, then add the clams and stir well. Pour in the oyster sauce, chicken stock and reserved clam juice and bring to simmer. Gradually stir in enough of the cornflour slurry until to thicken the sauce to your preferred consistency (you may not need it all).
  4. Serve immediately, topped with spring onion.
 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food

Published

By ArChan Chan
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.