Title: Clams in black bean sauce
 Categories: Seafood, China, Sauce/gravy, Submitted
      Yield: 3 Servings
 
  2 1/2 lb Clams
    2/3 c  Chicken broth
      2 tb Black Bean Sauce
      1 tb Sherry
      1 ts Cornstarch
      2 ts Szechwan Chili Sauce
      1 tb Vegetable oil
      1    Scallions
           - minced
      2 ts Ginger root
           - minced
 
    Place clams on steamer rack over water in saucepan. Cover and bring
  to boil. Cook 5 minutes, or just until shells open. Drain. Combine
  broth, black bean sauce, sherry, cornstarch and chili sauce; set
  aside. Heat oil in wok or large skillet over high heat. Add onion and
  ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture;
  cook and stir 30 seconds, or until sauce boils and thickens and clams
  are hot. Serve plain or over hot, cooked noodles, as desired.