Stir-Fried Clams with Spicy Bean Sauce

Ingredients

• 1 tablespoon black bean garlic sauce chinese
• 2 teaspoons ginger fresh peeled finely chopped
• 2 medium garlic clove finely chopped
• 1.5 pounds littleneck clams 
• 0.3 cup chicken broth low-sodium
• 0.3 teaspoon pepper fresh red finely chopped
• 0.3 cup spring onion thinly sliced (from 3 medium scallions)
• 1 tablespoon shallots finely chopped
• 1 teaspoon soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• wok
• spatula
• colander

Directions

1. Thoroughly soak the clams in several changes of cold water, discarding any open clams. Scrub the shells with a stiff brush to remove any grit, then rinse well.
2. Drain the clams in a colander and pat dry with paper towels; set aside.Stir the clam juice or chicken broth, bean sauce, and soy sauce together in a small bowl; set aside.
3. Heat a 14-inch flat-bottomed wok or large frying pan (not nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
4. Drizzle the oil around the perimeter of the wok or pan and add the shallots, garlic, and ginger. Using a metal spatula, stir-fry until fragrant, about 15 seconds.
5. Add the reserved clams and stir-fry for 1 minute.
6. Add the red pepper flakes or chile and stir-fry until combined, about 30 seconds.
7. Add the reserved bean sauce mixture, cover with a tightfitting lid, and cook for 4 minutes, stirring once every minute. Uncover and stir-fry until the clams are fully open, about 1 minute more.
8. Transfer the opened clams to a serving dish and continue stir-frying, transferring the clams to the dish as they open, until the bean sauce mixture is reduced to a saucy consistency. Discard any unopened clams.
9. Add the scallions, stir to combine, and pour the sauce over the clams.