Malaysian Black Pepper Clams Recipe
This Malaysian dish has been a favorite at Susan Fenigar's "Street" restaurant. The recipe is from her cookbook.
2 ½ pounds Manila clams
¼ cup grated coconut palm sugar or packed dark brown sugar
2 tsp oyster sauce
2 tbsp dark soy sauce
Juice of 1½ limes
2 tbsp canola oil
2 tbsp chopped garlic
1 (2-inch) piece fresh ginger, peeled and minced
1 tbsp freshly ground black pepper
4 tbsp unsalted butter (½ stick)
10 fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh Thai basil leaves or regular basil leaves
Sourdough bread, toasted for serving
1/3 cup water
Lime wedges, for serving
Extra virgin olive oil, for serving (optional)
Put the clams in a bowl and rinse them under cold running water for 5-10 minutes to remove all sand and debris. Drain and set aside.
Combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice in a small bowl.
Heat the canola oil in a large pan or skillet over high heat.
Saute the ginger and garlic for 2 minutes to release the flavors. Stir occasionally and don't let the garlic brown.
Stir in the black pepper and clams. Pour in 1/3 cup water, cover immediately and steam for 3-4 minutes or until clams open up. Discard unopened clams.
Stir in the oyster sauce mixture and mix well.
Add the butter and stir well. Pour clams and sauce into a serving bowl.
Garnish with basil, cilantro and mint. Serve clams with toasted bread, brushed with olive oil and wedges of lime.