Ingredients: |
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
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Directions: |
Directions: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.
In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside.
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.
Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the clams. |