Instructions: Braise littlenecks in 2 cups water until shells open. Save broth. Saute garlic, ginger, and black beans in corn oil. Add clam broth. Bring to boil and reduce by 1/4. Add oyster sauce, soy sauce, sugar and pepper. Slowly add cornstarch mixture to thicken, stirring constantly. Add red pepper and green onions and littlenecks into sauce. Serve atop rice, noodles, or spaghetti.

NOTES : Any small, hard shelled clam may be used.

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