STIR FRIED CLAMS IN CHILE GARLIC BLACK BEAN S

      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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