Originally posted January 26, 2014

Fried Clams with Leek & Preserved Black Bean

Fried Clams with Leek & Preserved Black Bean by Amah

1. Clams must be soaked in salty water for a few hours. I prefer soaking them overnight to let them completely expel sand.
2. The heat process of tomatoes increases Lycopene, which helps fight cancer, heart disease, and other diseases. Ginger and garlic then enhances the immune system to help fight off colds and other illnesses.
3. Serve this dish with a bowl of rice. Yum!


  • 1 lb clams, soaked & washed
  • 1 leek washed & cut in sections
  • 1 medium tomato, washed & sliced
  • 1 piece fresh ginger, washed & sliced
  • 5 cloves garlic, smashed
  • 1 tablespoon preserved black bean
  • 2 tablespoons cooking oil
  • 2 teaspoon cooking wine
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • Salt & pepper
2 servings


1. Wash clams after soaking them overnight by stirring the clams in a bowl of salty water for a few seconds. Then rinse and put them aside.
2. Fill a pot with enough water to cover the clams (but don't put in the clams), add a few slices of fresh ginger, and bring to a boil.
3. Add clams. When their shells open, they're done. Drain, reserving the water.
4. Over medium-high heat, add oil to a pan.
6. Add the sliced ginger and smashed garlic. Stir for a few seconds
7. Add sliced tomato and cook for 30 seconds.
8. Add leeks and stir a few seconds.
9. Lower the heat to medium-low and add the clams, cooking wine, preserved black bean, and 1/2 cup of clam water. Stir to let the juice penetrate the clams.
10. Turn heat to low, add corn starch and sugar, and stir.
11. Add salt & pepper to taste.

25 minutes (after preparing))



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