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Fresh Manila Clams with Black Bean Sauce

Fresh Manila Clams with Black Bean Sauce

By Chef Chai Chaowasaree
June 12 - 18, 2011

Serves 2


  • Fresh Manila Clams with Black Bean Sauce
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  • 1.5 pounds fresh Manila clams
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons diced onion
  • 1 tablespoon red jalapeno pepper
  • 1 tablespoon salted Chinese black beans
  • 2 tablespoons oyster sauce
  • 1.5 cups chicken stock
  • 1/2 tablespoon cornstarch mix with 2 tablespoons water
  • 1 tablespoon chopped green onion
  • Salt and pepper, to taste (Some black beans are very salty, so salt may not be necessary.)


  1. Clean the clams by rinsing in water until all mud and sand are removed.
  2. In a saute pan on medium heat, add vegetable oil, onions and garlic. Saute for a few seconds, add clams, cook for a minute then add chicken stock, chili pepper, black beans and oyster sauce.
  3. Keep cooking until all the clams are open. Stir in cornstarch mixture and bring to a boil. Finish by adding the green onion and season with salt and pepper, if needed. Turn off heat.