Recipe from Travel and Leisure Magazine.
6 cloves garlic, chopped
2 tablespoons salted black soya beans
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
2 large red chillies, chopped
3 tablespoons vegetable oil
2 teaspoons cornflour
¼ cup water
Put clam into a pan, cover and cook over a medium heat for 5 minutes or until half the clams open. Drain and reserve the juices from the pan.
Put black beans into a bowl and mash lightly with a fork, add soy and sugar and mix to combine.
Heat oil in a wok, add garlic and chilli and stir fry for 1 minute. Add clams and black bean mixture and stir fry for another minute.
Blend, cornflour, water and reserved clam juice in a jug, add to the wok, cook stirring until the sauce boils and thickens slightly.