Manila Clams in Spicy Black Bean Sauce Part Duex

I first attempted to do this dish last Thanksgiving when I had some excess turkey broth. It was so good over steamed rice that I couldnt stop eating it. So here we go again...as with any sequel, I had to throw in a twist - orange juice. Odd eh? But the citrus married up real well with the heat!

Ingredients
1 lb of manila clams
2 stalks of green onions
2 tomatoes
1 red onion
3 cloves of garlic
1 jalapeno
2 spoons of spicy blackbean sauce
ground pepper
sesame oil
corn starch
splash of orange juice

the aromatics (minced garlic, diced red onions, diced tomatoes, chopped green onions and sliced jalapenos)

Make sure you soak and scrub these guys in water multiple times. i throw in some salt to try to draw the sand out. i really like manila clams because the meat is so sweet

browning the aromatics in oil

layer the clams on top of the aromatics and cover the lid. manila clams typically open in 3-5 minutes. you should discard any clams that do not open. it typically means that they're dead

i love when the juices from the clams spill onto the sauce. i throw in the spicy blackbean sauce, some ground pepper, corn starch to thicken the sauce, and some sesame oil.  good to go and served over steam rice is amazing!