Wok-Stirred Clams and Black Beans

• 2 tablespoons grapeseed oil or 2 tablespoons canola oil
• 2 lbs manila clams or 2 lbs littleneck clams, scrubbed
• 12 cup black bean garlic sauce (page 32)
• 1 cup chicken broth
• 1 cup tomatoes, 1/4 inch dice
• 2 tablespoons fresh basil leaves, 1/16 inch ribbons
• 1 -2 tablespoon unsalted butter, as needed
• kosher salt
• fresh ground black pepper

1. Heat a wok or large saute pan over high heat.
2. Add the oil and swirl to coat the pan.
3. Add the clams and stir-fry until they have opened slightly, 2 to 3 minutes.
4. Add the Black BeanGarlic Sauce and chicken broth and cook until the liquid is reduced by half, about 2 minutes.
5. Stir in the tomatoes, basil, and butter.
6. Correct the seasoning with salt and pepper and serve immediately.

grapeseed oil, manila clams, black bean garlic sauce, chicken broth, tomatoes, fresh basil, unsalted butter, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/wok-stirred-clams-and-black-beans-360884 (may not work)