Clams in black bean sauce

Main Ingredient: Various Seafood
Course: Sauces and dressings
Cuisine: Various Asian Chinese
Special food: Ethnic
Yield:

Clams in black bean sauce ingredients

2 1⁄2 lb Clams
2⁄3 c chicken broth
2 T Black Bean Sauce
1 T Sherry
1 t Cornstarch
2 t Szechwan Chili Sauce
1 T Vegetable oil
1 Scallions
- minced
2 t Ginger root
- minced

Cooking 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.