Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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