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1
To clean the clams of their sand, gently scrub the outside.
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2
Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
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3
let stand 1 hour, then rinse and drain.
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4
Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
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5
Remove the steamer from the wok immediately; do not overcook the clams.
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6
Heat corn oil in a deep saucepan or wok over medium heat.
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7
When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
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8
Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
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9
Stir in the stock, cook 2 minutes more.
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10
In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
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11
Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
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12
Sauce will thicken somewhat to the consistency of a glaze.
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13
Add more cornstarch mixture if necessary.
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14
Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
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15
Stir to mix.
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16
Add the reserved clams and stir just until coated.
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17
Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
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18
Serve immediately.
