Malaysian Black Pepper Clams

  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 saute 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.

manila clams, sugar, oyster sauce, soy sauce, lime, canola oil, garlic, fresh ginger, cracked black pepper, unsalted butter, mint, fresh cilantro, fresh thai basil, bread, extra virgin olive oil, lime

Taken from www.food.com/recipe/malaysian-black-pepper-clams-487005 (may not work)

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