Stir-Fried Clams in Black Bean Sauce
2 dozen littleneck or cherrystone clams
3 tablespoons vegetable oil
2 tablespoons finely shredded ginger
1 tablespoon finely minced garlic
1/2 cup chicken broth
2 tablespoons rice cooking wine (Shao Hsing brand preferred)
2 tablespoons Chinese dried black beans, well rinsed
1 scallion, finely shredded
Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, ginger and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining 2 tablespoons vegetable oil, beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open. Add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened. Transfer the opened clams to a platter and continue stirring uncovered, on high heat until all the clams have opened and the broth is reduced slightly, about 3 to4 minutes. Stir in the Chinese black beans. Discard any unopened clams. Garnish with the scallion. Serve immediately. Serve with rice to 4 to 6 as part of a multicourse meal.