Title: Clams in Black Bean Sauce
Categories: Fish Chinese Sauce
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.
MM and upload by DonW1948@aol.com / DOCC