Clams with Chinese Black Bean Sauce
Published March 24, 1992
- Total Time
- 25 minutes
- Rating
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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 analysis per serving (4 servings)
15 grams carbs; 68 milligrams cholesterol; 306 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 1686 milligrams sodium; 35 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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