For Andrew Zimmern, this dish is one of his favorites to make for his family. It’s inspired by the versions at Wo Hop and King Dragon in New York City’s Chinatown that he ate as a child with his family. Briny, savory, lightly sweet, and just spicy enough, with tender clams nestled in a sauce that begs to be soaked up. Littleneck clams open in a hot wok with fermented black beans (douchi), ginger, garlic, scallions, dried Tien Tsin chiles, and a splash of Shaoxing wine. The result is an umami-rich sauce that envelops the clams. The lightly charred aromatics release their fragrance, and the clams’ briny juices mingle with brown sugar and savory stock. A quick cornstarch slurry gives the sauce its signature glossy cling.

The dish’s depth comes from the Chinese pantry. Fermented black soybeans deliver deep, savory umami and a faint, funky edge; Shaoxing wine adds roundness and nutty warmth; the small, bright-red Tien Tsin chiles bring assertive heat without overpowering the clams. Zimmern advises a little planning for a big payoff: rinse and purge the clams, measure out the sauce components, and keep everything within arm’s reach before the wok hits the flame. The dish cooks fast, so have the serving bowl ready.

This dish is packed full of intense flavor, but its speedy quick time still makes it weeknight friendly. While the saucy clams are delicious on their own, serve them with steamed rice or toss with springy Chinese wheat noodles for a more substantial meal.

What are salted Chinese black beans

Also known as douchi, salted Chinese black beans are fermented, salted soybeans used as a seasoning in Chinese cuisine and especially Cantonese cooking. Cooked soybeans are inoculated and fermented, then salted and dried. The result is intensely savory beans used to boost umami in dishes like stir-fries and braises. They are usually sold whole in vacuum packs or jars at most Asian grocery stores or online at themalamarket.com. Please note this recipe calls for the whole douchi rather than a blended black bean-garlic sauce condiment.

How to clean clams

Scrub shells under cold running water to remove grit. Dissolve kosher salt in cold water to about 3% salinity or 3 grams of salt per 100 grams of water. Submerge clams in a bowl, and set a rack or plate on top to keep them underwater, and refrigerate one to three hours, changing the water if it’s sandy. Remove clams with a slotted spoon, and rinse before cooking. Discard any cracked shells or clams that stay open when tapped. After cooking, discard any shells that don’t open.

Notes from the Food & Wine Test Kitchen

• Plan ahead to purge clams in salted water for a few hours before cooking.


• Discard any clams that remain closed after cooking.


• Serve over Chinese wheat noodles instead of rice.