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.