Clams in Black Bean Sauce

Clams in Black Bean Sauce Ingredients

2 1/2 lb Clams	2 ts Szechwan Chili Sauce
2/3 c Chicken broth	1 tb Vegetable oil
2 tb Black Bean Sauce	1 Scallions
1 tb Sherry	2 ts Ginger root
1 ts Cornstarch

Instructions for Clams in Black Bean Sauce

Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ClamCuisine: Chinese

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