Recipe - Littlenecks In Black Bean Sauce

10 Fresh littleneck clams in
shells
2 Thin slices fresh ginger
One half Clove garlic
1 teaspoon Salted black beans; minced
1 teaspoon Diced red peppers
Corn starch and water;
(equal parts)
1 tablespoon Corn oil
1 tablespoon Oyster sauce
1 teaspoon Dark soy sauce
1 teaspoon Sugar
1 ds Pepper
Thin cut or sliced up green onions

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.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

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

Recipe by: Islander Restaurant Warwick RI

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998