Instructions: Prepare the seasoning: Stir the salted black beans, chili sauce, ginger and garlic together in a small bowl.

For the Broth: Stir the stock, soy sauce and rice wine together in a small bowl.

For the Dish: Scrub the clams under cold running water and discard any with open shells that don"t close when tapped.

Pour enough water into a large saucepan to fill 2 inches and bring to a boil. Add the clams, cover, and cook until their shells open, 5 to 6 minutes.

Drain the shellfish, discarding any with shells that don"t open, and set them aside.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the seasonings and stir-fry until fragrant, about 1 minute. Add the broth and bring to a boil. Adjust the heat to medium and add the clams, basil and green onions. Stir gently to coat the clams with sauce. Add the dissolved cornstarch and cook, stirring, until the sauce boils and thickens.

Scoop the clams and sauce onto a warm serving platter.

This recipe yields 4 servings.

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