2      teaspoons     peanut oil
   2      tablespoons   ginger -- finely minced
   1      tablespoon    garlic -- finely minced
   1                    jalapeno -- seeded and minced
     1/4  cup           minced scallion
   2      dozen         manila clams or new zealand cockles
     1/4  cup           shao hsing or dry sherry
   1      tablespoon    oyster sauce
   1      teaspoon      thin soy sauce
     1/2  teaspoon      sugar
   2      tablespoons   salted black beans -- crushed with a
                        -- clever
   2      teaspoons     cornstarch
     1/2  teaspoon      sesame oil
Place oil in a wok over medium high heat. Stir fry the ginger, garlic,
jalapeno, and scallions for 1 minute. Add the clams and stir well to blend.
Add the Shoa Hsing and a scant 3/4 cup water. Cover wok, and boil the clams
open for about 2 to 3 minutes. Remove clams and place in a colander; shake
over wok to let the juices run off into wok. Set aside. To the wok, add the
oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook
over medium high heat for 30 seconds. Mix the cornstarch in a small cup with a
little water until a milky liquid is formed, then add to the boiling liquid in
the wok (which will thicken immediately). Stir well for 10 seconds, remove
from heat, and add sesame oil. Return clams to wok and toss to coat. Serve
immediately.