Clams with Chinese Black Bean Sauce

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    288 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 68 milligrams cholesterol; 1694 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Rinse the beans and put them in a bowl. Cover with cold water and soak overnight.
2. 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.
3. 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.