Clams in black bean sauce

1. Place clams on steamer rack over water in saucepan.
2. Cover and bring to boil.
3. Cook 5 minutes, or just until shells open.
4. Drain.
5. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside.
6. Heat oil in wok or large skillet over high heat.
7. Add onion and ginger; stir-fry 30 seconds.
8. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot.
9. Serve plain or over hot, cooked noodles, as desired.