Instructions: * Rinsed, drained and coarsely chopped (found at Oriental markets)
**

white part only

To prepare Clams: Lightly scrub outside of clams with brush and place in bowl with water to cover for 1 hour. Drain thoroughly.

To prepare Seasonings: Combine black beans, green onions, garlic, ginger and dried pepper flakes in small bowl and set aside.

To prepare Sauce: Combine broth, soy sauce, rice wine, sugar and pepper in bowl and set aside.

To prepare Thickener: Combine cornstarch and water in small bowl or cup and set aside.

Place Seasonings, Sauce and Thickener near stove.

Heat wok or skillet with lid over high heat. Add oil and heat until hot. Add Seasonings and stir-fry about 10 seconds until fragrant. Add Sauce and heat until boiling. Add clams. Cover and cook, shaking pan occasionally, until they just open, 3 to 4 -minutes. Discard unopened clams. Using slotted spoon, transfer clams to serving bowl. Slowly add Thickener to sauce, stirring to prevent any lumps. Carefully pour sauce over clams. Sprinkle top with minced green onions and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.