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Clams in Black Bean Sauce

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“This is a Bob Chinn's Restaurant recipe found in the Chicago Sun-Times. While I haven't made this recipe, I've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate.”
1hr 30mins

Ingredients Nutrition


  1. To clean the clams of their sand, gently scrub the outside.
  2. Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
  3. let stand 1 hour, then rinse and drain.
  4. Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
  5. Remove the steamer from the wok immediately; do not overcook the clams.
  6. Heat corn oil in a deep saucepan or wok over medium heat.
  7. When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
  8. Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
  9. Stir in the stock, cook 2 minutes more.
  10. In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
  11. Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
  12. Sauce will thicken somewhat to the consistency of a glaze.
  13. Add more cornstarch mixture if necessary.
  14. Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
  15. Stir to mix.
  16. Add the reserved clams and stir just until coated.
  17. Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
  18. Serve immediately.

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