Malaysian Black Pepper Clams |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
5 pounds manila clams |
1/4 cup dark soy sauce |
4 teaspoons oyster sauce |
3 limes, juiced |
1/2 cup grated coconut palm sugar |
3 tablespoons freshly cracked black pepper (largest grind on a peppermill) |
3 tablespoons canola oil |
1/4 cup chopped garlic |
one 4-inch piece ginger, peeled and minced |
4 tablespoons unsalted butter |
1 ounce fresh cilantro leaves |
1 ounce fresh thai basil leaves |
1 ounce fresh mint leaves |
toasted sourdough bread, sliced 1-inch-thick, brushed with olive oil, for serving |
lime wedges, for serving |
Directions:
1. Place the clams in a large bowl and rinse under cold, running water for 5 to 10 minutes to spit the clams of all sand and grit. Drain and set aside.
2. In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside.
3. Heat the oil in a large saute pan or skillet over high heat. Add the garlic, ginger and the remaining black pepper and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the clams. Add 1/2 cup water and cover immediately to let the clams steam open. This will take 3 to 4 minutes. All the clams should be open, remove any that are not. Add the oyster sauce mixture. Stir well. Add the butter, stir well and pour out into a large bowl.
4. Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the clams.
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