Clams In Black Bean Sauce

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This is a bob chinn's restaurant recipe found in the chicago sun-times. While i haven't made this recipe, i've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate.

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Steps

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To clean the clams of their sand , gently scrub the outside.

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Place in a bowl , cover with cold water , sprinkle with cornmeal and salt.

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Let stand 1 hour , then rinse and drain.

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Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open , about 3 to 5 minutes.

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Remove the steamer from the wok immediately.

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Do not overcook the clams.

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Heat corn oil in a deep saucepan or wok over medium heat.

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When the oil is hot but not smoking , stir in ginger , black beans , onion and garlic.

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Cook until the onion and garlic are golden brown , about 3 to 5 minutes.

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Stir in the stock , cook 2 minutes more.

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In a small bowl , slowly add 1 cup water to cornstarch and stir until smooth.

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Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.

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Sauce will thicken somewhat to the consistency of a glaze.

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Add more cornstarch mixture if necessary.

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Add oyster sauce , soy sauce , sesame oil , sherry , salt , pepper and h.

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Ingredients

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clams, cornmeal, salt, corn oil, fresh ginger, black beans, white onion, fresh garlic, chicken broth, cornstarch, oyster sauce, soy sauce, sesame oil, dry sherry, salt and pepper, scallions, cilantro