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1
Use a stiff brush to scrub the outside of the clams under cold running water.
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2
Drain.
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3
Steam the clams for 10 minutes, or until the shells open.
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4
Discard any clams with unopened shells.
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5
Shuck the clams and chop the meat into bite-sized pieces.
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6
Rinse the fermented black beans, and chop finely.
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7
Mince the ginger.
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8
Combine the beans and ginger and mash.
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9
Peel the garlic and finely chop.
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10
Wash the leeks and cut on the diagonal into 1 1/2-inch pieces.
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11
In a small bowl, mix together the chicken broth, light and dark soy sauce, sugar and chili paste with garlic.
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12
Set aside.
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13
Dissolve the cornstarch in the water and set aside.
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14
Heat the wok over medium-high to high heat.
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15
Add 1 tablespoon oil.
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16
When the oil is hot, add the leeks and stir-fry until they turn a light brown (about 2 minutes).
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17
Season the leeks with a bit of soy sauce or salt during stir-frying if desired.
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18
Remove the leeks from the wok.
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19
Add 2 tablespoons oil.
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20
When the oil is hot, add the black bean and ginger mixture.
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21
Stir-fry for about 2 minutes, then add the clams.
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22
Cook for a minute, mixing the clams in with the black bean sauce.
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23
Push up to the sides and add the sauce in the middle.
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24
Add the cornstarch and water mixture, stirring to thicken.
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25
Add the leeks back into the pan.
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26
Cook for a few more minutes.
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27
Remove from the pan and stir in the sesame oil.
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28
Serve hot.
