Clams in Black Bean Sauce

1. 1

   Place clams on steamer rack over water in saucepan.

2. 2

   Cover and bring to boil.

3. 3

   Cook 5 minutes, or just until shells open.

4. 4

   Drain.

5. 5

   Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside.

6. 6

   Heat oil in wok or large skillet over high heat.

7. 7

   Add onion and ginger; stir-fry 30 seconds.

8. 8

   Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot.

9. 9

   Serve plain or over hot, cooked noodles, as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.