Clams with Chinese Black Bean Sauce

Name: Clams with Chinese Black Bean Sauce
Total time: 25 min
Yield: 4 servings
Cuisine: asian
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

Recipe from Philippe Boulot

Adapted by Florence Fabricant

Total Time: 25 minutes
Rating: 3(9)
Comments: Read comments

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

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