Malaysian Black Pepper Clams |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Susan Feniger's Street Food. Ingredients:
2 1/2 lbs manila clams |
1/4 cup grated coconut palm sugar or 1/4 cup packed dark brown sugar |
2 teaspoons oyster sauce |
2 tablespoons dark soy sauce |
1 1/2 lime, juice of |
2 tablespoons canola oil |
2 tablespoons chopped garlic |
fresh ginger, peeled and minced |
1 tablespoon cracked black pepper |
4 tablespoons unsalted butter |
10 fresh mint leaves |
1/2 cup fresh cilantro leaves |
1/4 cup fresh thai basil or 1/4 cup regular basil leaves |
sourdough bread, sliced 1 inch thick and toasted, for serving (optional) |
extra virgin olive oil, for serving (optional) |
lime wedge, for serving |
Directions:
1. Put the clams in a large bowl and rinse them under cold running water for 5 to 10 minutes to purge them of all sand and grit. Drain.
2. In a small bowl, combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice.
3. Heat the canola oil in a large sauté pan or skillet set over high heat. Add the garlic and ginger and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the black pepper and the clams. Add 1/3 cup water, cover immediately, and steam the clams for 3 to 4 minutes or until they open. Remove any that do not open. Add the oyster sauce mixture and stir well. Add the butter, stir well, and pour the clams into a large bowl.
4. Sprinkle the mint, cilantro, and Thai basil over the clams. Serve with the toasted bread, brushed with the olive oil, if desired, and wedges of fresh lime.
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