Malaysian Black Pepper Clams

Name: Malaysian Black Pepper Clams
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by Brookelynne26

"From Susan Feniger's Street Food."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 4

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

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.
In a small bowl, combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice.
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.
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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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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