Stir-Fried Clams with Black Bean Sauce

Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it’s by no means necessary, however.

Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice.