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  • Clams

  • 1 kg live razor clam or mussels

  • Black bean and chilli sauce

  • 3 tablespoons Peanut Oil

  • 5 cm piece of Ginger cut into thin strips

  • 2 Garlic Cloves finely chopped

  • 1 large Red chilli finely sliced

  • 2 tablespoons salted black beans

  • 3 tablespoons shao hsing wine

  • 2 teaspoons brown sugar

  • 2 tablespoons light soy sauce

  • 0.5 teaspoon Sesame Oil

  • 0.33 cup Water

  • 2 teaspoons brown rice Vinegar

  • 2 spring onions scallions, trimmed


  • Clams:

  • 1.

    Scrub, de-beard, rinse and drain razor clams or mussels.

  • Black bean and chilli sauce:

  • 1.

    Next, make the black bean and chilli sauce. Heat peanut oil in a wok until surface seems to shimmer slightly. Add ginger, garlic, chilli and black beans and stir-fry for 2 minutes. Add shao hsing wine and stir-fry for 30 seconds. Add sugar and allow to caramelise for 10 seconds. Add soy sauce, sesame oil and water and cook for 10 seconds.

  • 2.

    Lastly, add vinegar and spring onions and stir-fry for a further 30 seconds, then set aside.

  • Instructions:

  • 1.

    If using clams, place them in a shallow heatproof bowl that will fit inside a steamer basket. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 3–4 minutes. Carefully remove clams and transfer to a serving platter.

  • 2.

    If using mussels, place them in a pot or a wok with 1½ cups cold water. Place over high heat, cover, and steam until shells open – about 2 minutes. As the mussels begin to open, immediately remove from wok with tongs and place on a serving platter.

  • 3.

    Drizzle sauce over clams or mussels and serve.

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