Manila Clams in Spicy Black Bean Sauce with Turkey Broth

Most asian restaurants serve some variation of a black bean clams dish. This was my first attempt! This is probably about 2 lbs of live manila clams. I first soaked them in water with a little salt to draw out the sand. Then I scrubbed the shells with a toothbrush to get it fairly clean. I used some cooking oil on a hot wok. Threw in some scallions, ginger, peppers, diced onions and loads of minced garlic. Then I layered the clams on top of the prior condiments. Close the lid and let the magic happen. In no time the clams will open up and release their clam juices all over the condiments. At this point, I added some turkey broth and the spicy black bean sauce (store bought). Close the lid again and let it slowly cook. Turn off heat and let it settle. Bam...that's it....served over white rice and it's amazing.....