I’ve tried using other ingredients such as XO sauce and chili sauce to replace the black bean sauce. At first I thought it might make the clam meat tough because I’d be cooking them twice, but the clams turn out tender. This way I can take the proper steps to clean it properly….so far, so good! Besides soaking them in salt water, I also parboil them as an extra precaution to get rid of the sand inside the clams.
I stopped eating them for a while when I ate one with a little stone in it at a restaurant and it cracked my tooth! Restaurants typically don’t take as much care in getting rid of the sand. I’ll show you how to recreate this dish with a wok and a gas burner.Ĭlams are one of my favourite seafoods. This is truly a dish that requires some “鍋氣 or wok hei” to give it its signature taste.
It’s one of my favourite dishes to order when eating “midnight congee” or 打冷燒夜 （da lang siu ye). Clams with Black Bean Sauce 豉汁炒蜆 (Cantonese: si jup chao heen) is an iconic Cantonese alley restaurant (大排檔, dai pai dong) dish.
