Comments on: Clams in Black Bean Sauce

By: Eileen

Eileen — Wed, 19 Mar 2025 13:53:37 +0000

In reply to Maggie Zhu. Thank you !

By: Maggie Zhu

Maggie Zhu — Wed, 19 Mar 2025 13:49:55 +0000

In reply to Eileen. I would. The LKK sauce is nice but the garlic flavor is not that strong. I would simply replace the fermented black beans with the sauce without other changes.

By: Eileen

Eileen — Wed, 19 Mar 2025 02:44:46 +0000

If using LKK black bean and garlic sauce instead of fermented black beans, would you still use all the rest of the ingredients in the recipe ? Thank you !

By: Karen

Karen — Tue, 11 Mar 2025 20:18:01 +0000

In reply to Maggie Zhu. Thanks Maggie, picking up some clams on my next shopping trip. This looks yummy.

By: Maggie Zhu

Maggie Zhu — Sat, 08 Mar 2025 19:30:17 +0000

In reply to Karen. Sorry about it! It should be added at the beginning of the stir fry along with the ginger and scallion. I just updated the recipe to reflect the correct steps. If using premade sauce, I would use 1 tablespoon and add it along with the Shaoxing wine and oyster sauce.

By: Dale

Dale — Sat, 08 Mar 2025 18:07:08 +0000

Hi Maggie, The clam recipe looks great but where do you buy Manila Clams on the East Coast?

By: Karen

Karen — Sat, 08 Mar 2025 17:46:03 +0000

I don’t see in the directions when to add the black beans. If I use prepared black bean sauce, how much should I add.