Clams In Black Bean Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 dozen medium fresh clams, in the shell
• 1/4 cup cornmeal
• 1 1/2 tablespoons salt
• 1/2 cup corn oil
• 3 slices fresh ginger, 1/8 inch thick, julienned
• 3 tablespoons chinese black beans (salted, actually a fermented soybean)
• 1 small onion, sliced
• 3 tablespoons chopped fresh garlic
• 6 cups chicken broth
• 2 tablespoons cornstarch
• 3 tablespoons oyster sauce
• 1 1/2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons dry sherry
• salt and pepper
• 6 scallions, chopped and divided
• 8 -10 sprigs cilantro, chopped (optional)

Recipe

• 1 to clean the clams of their sand, gently scrub the outside.
• 2 place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
• 3 let stand 1 hour, then rinse and drain.
• 4 place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
• 5 remove the steamer from the wok immediately; do not overcook the clams.
• 6 heat corn oil in a deep saucepan or wok over medium heat.
• 7 when the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
• 8 cook until the onion and garlic are golden brown, about 3 to 5 minutes.
• 9 stir in the stock, cook 2 minutes more.
• 10 in a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
• 11 slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
• 12 sauce will thicken somewhat to the consistency of a glaze.
• 13 add more cornstarch mixture if necessary.
• 14 add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
• 15 stir to mix.
• 16 add the reserved clams and stir just until coated.
• 17 remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
• 18 serve immediately.