Stir-Fried Clams In Black Bean Sauce

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3 dozen littleneck or cherrystone clams

2 tablespoons fermented Chinese black beans

3 tablespoons vegetable oil

2 tablespoons finely shredded ginger

1 tablespoon finely minced garlic

1/2 cup homemade or commercial chicken stock

2 tablespoons Shao Hsing rice cooking wine

1 green onion, finely shredded

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