---------- 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
          -chopped
     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.

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