Wok-Fried Clams with Chinese Black Beans
Serves 4 to 8

Chinese Black Beans symbolize fulfillment of wealth and happiness so you might want to stir-fry a batch of these clams to celebrate Chinese New Year.

The number of servings you get depends on whether you’re serving the clams alone or planning them as part of a bang-up Chinese feast. In any case, get your rice cooker out and steam up some white rice.

• For the black bean sauce:
• 1 tablespoon plus 2 teaspoons peanut or vegetable oil
• 1 medium red bell pepper, stemmed, seeded, and cut into 1-inch squares
• 1 teaspoon minced garlic
• 2 teaspoons peeled and grated fresh ginger
• 2 tablespoons Chinese fermented black beans, coarsely chopped
• 1/3 cup Chinese rice wine (Shaoxing) or dry sherry
• ¼ cup soy sauce
• 1 tablespoon Chinese chili garlic sauce
• 2 teaspoons sugar
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• For the clams:
• 1 tablespoon peanut or vegetable oil
• 2½ pounds small steamer clams, scrubbed and rinsed
• 4 green onions, root ends trimmed, split in half lengthwise, cut into 2-inch lengths

To make the black bean sauce, heat 1 tablespoon of the oil in a sauté pan over high heat. Add the bell pepper and sear until wilted and slightly blackened in a few places, about 2 minutes. Remove the pan from the heat and using a tongs or slotted spoon, transfer the pepper to a bowl. Return the pan to medium high heat and add the remaining 2 teaspoons oil. Add the garlic, ginger, and black beans, and sauté a few minutes, stirring. Add the rice wine or sherry, soy sauce, chili sauce, and sugar and bring to a boil for 1 minute. Add the dissolved cornstarch and simmer, stirring, until the sauce thickens, about 1 minute. Remove from the heat. The sauce will be very thick at this point, but later the clam juices will thin it. Scrape the sauce into the bowl with the bell pepper and set aside.

Put 1 tablespoon of oil in a wok or large pot and set it over high heat. When the oil is hot, add the clams, cover the wok with a lid, and cook over high heat, shaking the wok occasionally, just until the clams open, about 4 minutes.

As soon as the clams open, remove the wok from the heat. Holding the lid over the wok to keep the clams back, pour as much of the clam juice as you can into a large heat-proof measuring cup. Reserve ½ cup of the clam juice and discard the rest or save for another use. Return the wok to high heat and add the ½ cup clam juice, the black bean sauce, and the green onions. Cook uncovered, shaking the wok or stirring with a rubber spatula to distribute the sauce evenly, just until the sauce bubbles and thickens, about 2 minutes. Pour into a bowl and serve.