Unlocking My Nostalgia With Savory Stir Fried Clams

[@michelledechavez8549]

Totally unrelated to cooking but your videos are what I put on when I do mindless chores - like my comfort vids. Your voice is so soothing, you’re a fountain of info, and the food always ends up looking great. Thank you for all you do! ❤

[@jonkung]

Thank you!!

[@antaradey3032]

Hey Jon, wanted to start the comments going since it looks a bit empty here. Apart from the beautiful and insightful cooking that you always do, I think what I really like about you is your passion to share food in the most genuine manner possible. Please keep it going and I'm sure your channel will go much much farther! - Antara

[@jonkung]

Thank you so much!

[@Tylerj08]

Another great recipe from the master himself.. thank you for sharing a bit of your culture and childhood!

[@ClassicallyMish]

I keep a package of fermented black beans in my fridge drawer at all times because they push so many dishes to the umami flavor level.

[@wonhome2711]

This is one of my childhood favorites and now thanks to you, I know how to cook it.

[@GordonGordon]

Love clams. And they're good for the local environment when they're farmed!

[@kingoberon]

I don't even like shellfish, but I really needed something to watch and your so soothing to listen to I watched this anyway.

[@ohwowoh7281]

This is one of my favorite dishes!

[@charpkun]

I finally tried this out today. So simple. Mostly just assembly. I was puzzled at first there was no soy sauce or additional salt, but it does turn out none is needed. I will additionally suggest subbing vermicelli noodles instead of rice, as i find it absorbs the seafoody flavor of clams or scallops better

[@jameshaulenbeek5931]

That looks wonderful! As an added note - I've had some shellfish NOT open after cooking, so I also discarded those. As an added note, have you tried cooking with camellia oil? It's also a high temperature, neutral oil. It apparently displaces moisture as well, which is great for storing carbon steel or cast iron cook ware and knives.

[@JDH3666]

Avocado oil works well also

[@jonkung]

I use it for my knives but I’ve never cooked with it. I’ve never seen it used for that

[@JDH3666]

Jon: Looks absolutely delicious. Thanks again for another intriguing recipe. Key is knowing how many “cookable “ clams you end up with. How many did you originally purchase? Looks about two dozen?

[@jonkung]

I bought by weight. But I don’t remember how much. Asian grocery store it was no more than $12

[@JDH3666]

Thanks. Wow 24 clams in Philly area run about 40 dollars. Enjoy the bounty and thanks again for recipe and video.

[@sharonluquis5823]

@@JDH3666 Enjoy your clams John and happy Easter to you and your loved ones…

[@wonhome2711]

Clams in seafood markets are sold by the pound. In San Francisco, they are $6/lb.

[@davidh9844]

The only thing better than clams in black bean sauce is blue crab in black bean sauce. My introduction to CHINESE food in New York. MY college roommate was Chinese. His parents were Gen 0. They took us to Chinatown for a feast. 56 years later, I'm still talking about that dinner!

[@yokaiofwater]

I absolutely love this in restaurants and want to make it at home. Is there a particular brand of fermented black beans you prefer? I shop at about all the same places you do and am a little intimidated by all the choices for fermented black beans.

[@johnreynolds5407]

Bravo.

[@mirabanxx9218]

Im gonna have to try this with the doenjang first. I can't help myself. Its too enticing. 😋

[@satoshikazami6958]

Hi! y'all may find this useful. Back home, what we would do to see if clams are good is grab two clams and tap them together. If they sound hollow, they are bad and should be discarded.

[@AC0RNP4TCH]

My childhood FAVORITE. Now I want some. 🥲

[@BexEvans]

Hey @jonkung, I don’t really like clams but this makes me want to give it another go! Do you think you could make Mayak Eggs? I’ve tried and seen a bunch of different recipes online: but having never had them anywhere but trying to make them at home. I’m not sure if any of the recipes are any good! I’ve just made a container full and rice for breakfast tomorrow. But would love your take on them. ❤

[@SoulDigester]

Good to know I can use the same rule for ginger as I do garlic since recipes always ask for too little XD

[@4444Jules]

Mood😂😂

[@wilsontang4745]

You should add minced pork for more yummy flavor and the sauce should be more thicker.🥰🥰🥰🥰🥰🥰

[@xXfireflyyXx]

A spoon peels ginger easily and safely

[@Alanzott]

❤❤

[@deadotter177]

really mouthwatering tho im not rly used this kinda foods i gotta try

[@jonkung]

At least you might try ordering it at a restaurant someday

[@deadotter177]

@@jonkung well i live in iran so i dont know if i can find a restaurant that can make something like this maybe u open a restaurant someday and then i can have some :)

[@凯皓]

I like the outfits you have when you are cooking, and the good point is every time it's different. Hahahah. And that's the reason I like this channel more than other cook KZbinrs.

[@AuChoco]

You can just use a spoon to scrape the skin off the ginger

[@xcx4x]

some people boil the clams first then do the stir fry. your thoughts on this?

[@jonkung]

Save some of the the water to use in the sauce!

[@drkabyss11]

Fyi. Your fusion ideas are amazing (pot stickers with pesto). You should try making a balsamic salad dressing with chili oil... Add a tiny bit of Dijon mustard to emulsify....

[@jacobmullins3838]

yas

[@clayclifton3895]

❤❤❤did you get a new haircut 💇 🎉🎉🎉