Clams with Chinese Black Bean Sauce

• 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

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

black beans, olive oil, shallot, garlic, tomatoes, ginger, white wine, littleneck clams, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/4607 (may not work)