Serves: 4
Total Calories: 135

2 tablespoons salted black beans
2 hot green chilies
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon water
36 clams
3 cups cold water
3 tablespoons vinegar
1/2 cup boiling water
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
1 green onion, (with top), chopped

Place beans in small bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix cornstarch, sugar and 1 tablespoon water.

Discard any broken or open clams place remaining clams in a large bowl. Mix 3 cups water and the vinegar pour over clams. Let stand 30 minutes. Scrub clams under running cold water.

Place clams in steamer with 1/2 cup boiling water. (If steamer is not available, place clams in Dutch oven. Add 1 inch boiling water and cover tightly.) Steam 5 minutes or until clams open at least 1 inch remove clams as they open. Discard clams that do not open. Strain clam liquid through double-thickness cheesecloth reserve 1 cup. Remove clams from shells cut each clam into halves. Keep clams warm.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add beans, chilies, garlic and gingerroot stir-fry 1 minute.

Add reserved liquid heat to boiling. Stir in cornstarch mixture cook and stir 1 minute or until thickened. Pour bean mixture over clams sprinkle with chopped green onion.

4 servings

**Fresh clams are a must here their delicate scent of the sea blends beautifully with garlic, ginger and hot green chilies. Discard any clams that are open before cooking and any that don't open when steamed. Be careful when handling chilies the seeds and ribs are especially hot and can actually burn your skin. Rubber gloves are a good idea, and whatever you do, avoid touching your eyes or lips after you have handled hot peppers.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 91

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Clams with White Radishes
Emperor's Shrimp
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Halibut with Salted Black Beans and Chilies
Kung Pao Shrimp
Pan-Fried Red Snapper with Salted Black Beans and Chilies
Roasted Peanuts
Scallops with Pea Pods
Sea Bass with Green Beans
Shrimp Almond Ding
Shrimp Tofu Cake
Shrimp with Garlic Sauce
Shrimp with Lobster Sauce
Steamed Sea Bass
Stir-Fried Broccoli with Crabmeat
Stir-Fried Crabmeat with Celery Cabbage
Stir-Fried Shrimp with Vegetables
Stir-Fried Walleye with Celery Cabbage
Velvet Crabmeat