Stir-Fried Clams with Black Bean Sauce

• 4 pounds littleneck, cherrystone, or manila clams or cockles
• 2 tablespoons fermented black beans (page 207)
• 2 tablespoons Shaoxing wine or dry sherry
• 3 tablespoons corn, grapeseed, or other neutral oil
• 2 tablespoons minced garlic
• 2 tablespoons peeled and minced fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 scallions, trimmed and roughly chopped
• 2 teaspoons cornstarch, dissolved in 1 tablespoon plus 1 teaspoon water, optional
• 2 teaspoons dark sesame oil

1. Use a stiff brush to scrub the clam shells under running water to remove all traces of sand.
2. Rinse the black beans in a strainer and soak them in the wine.
3. Place a wok or heavy skillet over high heat.
4. A minute later, add the oil and reduce the heat to medium-high.
5. When the oil shimmers, add the garlic and ginger.
6. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams.
7. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions.
8. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open.
9. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
10. Reduce the heat to low.
11. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds.
12. Drizzle with the sesame oil and serve, with the sauce, over white rice.
13. Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
14. Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.

littleneck, black beans, shaoxing wine, corn, garlic, fresh ginger, soy sauce, sugar, scallions, cornstarch, dark sesame oil

Taken from www.epicurious.com/recipes/food/views/stir-fried-clams-with-black-bean-sauce-386098 (may not work)