A delicious Asian recipe with a seafood Flavour.


  • Ingredients

  • 1 kilo fresh clams, scrubbed/washed thoroughly

  • 2 tablespoons oil

  • 1 Medium onion sliced Chinese style

  • 4 slices ginger

  • 3 cloves garlic, thinly sliced

  • 2 Spring onions cut into 2 inch pieces

  • 1 long green pepper, sliced

  • 1 long red pepper, sliced

  • 1 tablespoon fermented black beans, rinsed and drained

  • 3 tablespoons white wine

  • 1 teaspoon sugar

  • 1 teaspoon sesame oil

  • ¼ cup water

  • Cracked pepper to taste

  • 1 teaspoon soy sauce

  • 2 tablespoons cornstarch and 4 tablespoons water, mixed into a slurry

  • 3 tablespoons chopped cilantro (coriander)


  • 1.

    Before you do anything, make sure that your clams are washed thoroughly there's nothing worse than finding sand in your food.

  • 2.

    Heat the oil in your wok over high heat.

  • 3.

    Add the ginger, Onion, Garlic allow it to caramelize (about 30 seconds), taking care not to burn it.

  • 4.

    Add, Sesame oil, sugar and fermented black beans and stir fry the mixture for about 20 seconds.

  • 5.

    Add spring onions, red and green peppers, soy sauce and toss well in wok

  • 6.

    Add the clams, Pour the wine, water round the perimeter of the wok, and immediately cover the wok.

  • 7.

    Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered.

  • 8.

    Add cornstarch slurry, half at a time and stir until the liquid thickens slightly, the time for the clams to cook and open up depends upon the size and type of clams you are using and how hot you can get your stove.

  • 9.

    Once a most of them have opened, remove the cover and give everything a stir.

  • 10.

    Remove any clams that didn’t open and discard.

  • 11.

    Garnish with a sprinkling of coriander

  • 12.

    Recipe By Bella Schisler (Hong Kong)

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 744kj
  • Fat Total 22g
  • Saturated Fat 2g
  • Protein 78g
  • Carbohydrate 51g
  • Sugar 10g
  • Sodium 3491mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Make sure you buy clams from a good fish and fresh, NOT frozen. Make sure all of the clams are closed tight or close when touched which means they are alive. It’s best to keep them in the fridge until you are ready to use them. You should buy and use them the same day if possible. Recipe By Bella Schisler (Hong Kong)

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings