SPICY CLAMS

  • 1 lb. Manila clams
  • 2 TB peanut oil
  • 2 tsp. fresh ginger, grated
  • 2 cloves garlic, chopped
  • 1/4 c. chicken stock
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. black beans, soaked in 2 TB water
  • 2 TB chili garlic paste
  • 1/4 c. dry sherry
  • 4 TB butter
  • In a large skillet over medium high heat, combine oil, ginger and garlic; stirring until flavors are released. Add clams, stock and onions; bring to a boil. Reduce heat and simmer for 3 minutes. Add tomato, black beans, chili paste and sherry; stirring until well combined. Whisk in butter. Serves 2.