CLAMS WITH CHINESE BLACK BEAN SAUCE

Clams with Chinese Black Bean Sauce image

Provided by Florence Fabricant

Time 25m

Yield 4 servings

Number Of Ingredients 9

Previous Next

Ingredients

2 tablespoons Chinese fermented black beans
1 tablespoon olive oil
1 medium-size shallot, peeled and minced
2 small cloves garlic, minced
2 sun-dried tomatoes, minced
2 teaspoons grated ginger
1 cup dry white wine, or to taste
2 pounds littleneck clams (about 3 dozen), scrubbed
1 tablespoon fresh coriander leaves

Steps:

Rinse the beans and put them in a bowl. Cover with cold water and soak overnight.
Heat the olive oil in a heavy 3- to 4-quart saucepan. Add the shallots and saute over low heat until tender. Stir in the garlic, sun-dried tomatoes and ginger. Drain the black beans and add them. Add the cup of wine, bring to a simmer and add the clams.
Cover tightly and cook over medium heat until the clams open, about 10 minutes. Taste sauce and add a little water or wine if it is too salty. Transfer to soup plates, garnish with coriander and serve.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 1 gram, Sodium 1688 milligrams, Sugar 3 grams, TransFat 0 grams