Bachelor Chow: Clams in Black Bean Sauce

Where has he been for the last month? Still eating, still cooking, just not taking pictures (my tablet was in the shop, there was a business trip, (“…a fire, a terrible flood, IT’S NOT MY FAULT!”). Anyway, after the disappointing Thai clams, I thought I’d go back to Cantonese basics. This recipe is based on Barbara Tropp’s “China Moon Cookbook.”

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