Malaysian Black Pepper Clams

• 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

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.
2. Drain and set aside.
3. In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper.
4. Set aside.
5. Heat the oil in a large saute pan or skillet over high heat.
6. 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.
7. Add the clams.
8. Add 1/2 cup water and cover immediately to let the clams steam open.
9. This will take 3 to 4 minutes.
10. All the clams should be open, remove any that are not.
11. Add the oyster sauce mixture.
12. Stir well.
13. Add the butter, stir well and pour out into a large bowl.
14. Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the clams.

manila clams, soy sauce, oyster sauce, grated coconut palm sugar, freshly cracked black pepper, canola oil, garlic, ginger, unsalted butter, cilantro, basil, mint leaves, bread, lime wedges

Taken from www.foodnetwork.com/recipes/malaysian-black-pepper-clams-recipe.html (may not work)