Clams In Black Bean Sauce

• 20 littleneck clams
• 2 cups liquid preferably the juice of the clams
• 1 tablespoon vegetable oil
• 4 slices fresh ginger
• 2 cloves garlic crushed
• 2 tablespoons fermented black beans crushed
• 2 tablespoons oyster sauce
• 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
• 2 tablespoons scallion chopped, green part

1. Preparation:nash and clean the clams. Soak in water for 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Reserve 2 cups of liquid for making sauce.
2. Assembly:neat oil in a wok. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.nnAdd oyster sauce and mix a few times. Thicken with the pre-dissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
3. Final Steps:nrrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.

littleneck clams, clams, vegetable oil, ginger, garlic, oyster sauce, cornstarch, scallion

Taken from www.yummly.com/recipe/Clams-in-Black-Bean-Sauce-1564414 (may not work)