---------- Recipe via Meal-Master (tm) v8.02
       Title: Stir Fried Clams in Chile Garlic Black Bean S
  Categories: Chinese, Fish
       Yield: 6 servings
            Stephen Ceideburg
       2 lb Small cherrystone clams
            -(about 24)
       1 tb Chinese salted and fermented
            -black beans
       1    Inch lump fresh ginger,
            -peeled, minced
       2    Garlic cloves, chopped
       2 tb Peanut or corn oil
       2    To 3 fresh green chiles,
            -sliced diagonally
       2    Green onions, coarsely
       1 ts Sugar
            White pepper to taste
       2 tb Chinese Shaoxing rice wine
            -or dry vermouth
       1 tb Dark soy sauce
     1/4 c  Chicken stock
       1 ts Cornstarch mixed with 1
            -tablespoon water
       1 ts Asian hot sesame oil
   Scrub clams and rinse well with cold water. Discard
   any that do not shut quickly or have broken shells.
   Keep refrigerated in a bowl covered with a damp towel
   until ready to cook. Soak the black beans in lukewarm
   water to cover for 5 minutes. Rinse with fresh water
   and transfer to a small bowl with the ginger and
   garlic. Using the back of a fork, gently mash the
   mixture into a coarse paste; set aside.
   Place a wok over high heat. When hot, add the oil,
   then the black bean paste, chiles and green onions;
   stir rapidly until fragrant, about 15 seconds. Add
   clams and stir-fry for 1 minute. Season with sugar and
   white pepper. Splash in the rice wine and toss
   together for a few seconds.
   Add soy sauce and chicken stock, cover, reduce heat to
   medium-high and simmer for 3 to 5 minutes, or until
   clams open.
   Pour cornstarch mixture into the center of the wok.
   Stir continuously until sauce thickens to a creamy
   glaze. Drizzle in the sesame oil.
   Serve with steamed rice.
   Serves 6 with other dishes.
   PER SERVING: 100 calories, 7 g protein, 4 g
   carbohydrate, 6 g fat (1 g saturated), 76 mg
   cholesterol, 190 mg sodium, 0 g fiber.
   From an article by Joyce Jue in the San Francisco
   Chronicle, 9/1/93.