White Clams with Fermented Black Beans (Serves 2)


500 grams clams (iChef)
1 tbsp cooking oil
2 tbsp clam juice (or water)
1 tbsp Hua Diao wine
2 stalks spring onions (scallions) cut to 5cm (2 inch) length
2 shallots finely chopped
2 garlic cloves minced
2 slices ginger minced
2 chilli padi (bird’s eye chili) sliced thinly; to taste
1/2 tbsp fermented black beans rinsed, patted dry & mashed slightly with a fork
Salt and pepper to taste
Chinese parsley (optional)


  1. Defrost the clams in a bowl
  2. Pour out the clam juice into a separate bowl
  3. Heat cooking oil in wok. Add shallots, garlic, ginger, chilli and fermented black beans. Stir fry for about 30 seconds.
  4. Add spring onions, Chinese wine, clam juice (or water), salt and pepper to taste.
  5. Add clams and cover the wok for about 30 seconds.

Using clam juice adds a natural sweetness and taste of the sea to the dish


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