Clams with Pork and Golden Garlic

Ingredients

• 3 tablespoons vegetable oil
• 4 large garlic cloves, thinly sliced
• 1/4 pound ground pork
• 1/2 cup dry white wine
• 40 littleneck clams, scrubbed
• 2 teaspoons Chinese black-bean chile sauce
• 4 scallions, thinly sliced
• Rice, for serving

Preparation

1. In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.
2. Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute. Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.