Manila clams in fermented black bean sauce

Last Updated on March 13, 2021 by Simon Fan

Chinese fermented black bean (douchi 豆豉) have something in common with aged cheese, anchovy paste, kelp, miso, fish sauce, and soy sauce: they all add a remarkable depth of savory taste (umami) when used in a dish.

In addition to the rich umami taste, fermented black beans have a unique aroma and a complex salty, bitter, and sweet taste—a result of the fermentation process. As an important ingredient in Chinese cuisine, they play very much the same role as anchovy paste does in Italian dishes and miso in Japanese cuisine. One big difference, however, is that the flavor of fermented black beans is much more dominant than other umami-rich ingredients, which means a little goes a long way.

In Chinese cooking, fermented black beans are used mainly in 3 ways:

1. Stir-fried with meat, seafood, tofu, or vegetables, as in the famous Mapo tofu.
2. Steamed with seafood or meat. A great example is steamed pork spareribs, one of my favorite dishes at dim sum restaurants.
3. Mixed with garlic, soy sauce, and other seasonings to make ready-to-use sauces sold in glass jars

In this dish, the fermented beans add a nice punch to the sweet and delicate manila clams. While I use whole fermented beans in the recipe, you can substitute any store-bought fermented black bean sauce.

Manila clams in fermented black bean sauce

Serves 2

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
1-inch (2.5 cm) piece of ginger, peeled and cut into thin matchsticks
2 scallions, cut diagonally into thin slices
½ tablespoon fermented black beans, rinsed and finely chopped
1¼ lb (570 g) manila clams, scrubbed
1 teaspoon Shaoxing wine
1 teaspoon soy sauce
½ teaspoon white rice vinegar
Pinch of sugar
Freshly ground white pepper
¼ cup (60 ml) water

Directions

1. Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the garlic, ginger, two-thirds of the scallions, and fermented beans. Stir-fry until fragrant, about 30 seconds.
2. Add the clams and wine, and continue stir-frying for 30 seconds. Add the soy sauce, vinegar, sugar, pepper, and water. Cover and cook, shaking the wok from time to time, until the clams are open, about 2 minutes. If a few unopened ones linger, add a bit more water and cook, covered, for another minute or so.
3. Uncover and discard any unopened clams. Stir and mix until the sauce has reduced a bit, about 30 seconds. Adjust the seasoning as needed. Garnish with the remaining scallions and serve right away.