Title: Manila Clams with Black Bean and Ginger Sauce
Categories: Filipino Shellfish
Yield: 1 Servings

2	ts	Peanut oil
2	tb	Ginger -- finely minced
1	tb	Garlic -- finely minced
1		Jalapeno -- seeded and
		Minced
1/4	c	Minced scallion
2		Dozen
1/4	c	Shao hsing or dry sherry
1	tb	Oyster sauce
1	ts	Thin soy sauce
1/2	ts	Sugar
2	tb	Salted black beans --
		Crushed with a
2	ts	Cornstarch
1/2	ts	Sesame oil
		Manila clams or new zealand
		Cockles
		Clever

Place oil in a wok over medium high heat. Stir fry the ginger, garlic, jalapeno, and scallions for 1 minute. Add the clams and stir well to blend. Add the Shoa Hsing and a scant 3/4 cup water. Cover wok, and boil the clams open for about 2 to 3 minutes. Remove clams and place in a colander; shake over wok to let the juices run off into wok. Set aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over medium high heat for 30 seconds. Mix the cornstarch in a small cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat, and add sesame oil. Return clams to wok and toss to coat. Serve immediately.

Yield: 4 servings as a first course

Recipe By : Cooking Live Show #CL8866

From: Angele Freeman Date: 29 Apr 97 Mastercook Recipes (Mailing List) Ä

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