Clams with Chinese Black Bean Sauce

1. 1

   Rinse the beans and put them in a bowl.

2. 2

   Cover with cold water and soak overnight.

3. 3

   Heat the olive oil in a heavy 3- to 4-quart saucepan.

4. 4

   Add the shallots and saute over low heat until tender.

5. 5

   Stir in the garlic, sun-dried tomatoes and ginger.

6. 6

   Drain the black beans and add them.

7. 7

   Add the cup of wine, bring to a simmer and add the clams.

8. 8

   Cover tightly and cook over medium heat until the clams open, about 10 minutes.

9. 9

   Taste sauce and add a little water or wine if it is too salty.

10. 10

    Transfer to soup plates, garnish with coriander and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.