Thanks to Chef Xinh for sharing this recipe with CrabFest!
5 pounds Manila clams (4 pounds may be used)
1/4 cup butter or margarine
1 medium onion, sliced
1 tablespoon chopped lemongrass
1 clove minced garlic
3 tablespoons cooking sherry
1/2 teaspoon salt (optional)
3/4 teaspoon black pepper
2 tablespoons sesame seed oil
3 tablespoons black bean sauce (hoisin), undrained
1 green onion, chopped (garnish)
In a pan with a fitted lid (large enough to hold 5 pounds of clams)
melt butter and brown the garlic. Add onion, lemongrass, garlic,
sherry, hoisin sauce, salt, pepper and sesame oil. Sauté lightly.
Add 3/4 cup water and bring to a boil. Add washed clams to mixture,
mix well and cover. Bring to a boil and cook until clams are open.
Sprinkle green onions on top, cover and cook for 5 minutes.