Recipe courtesy of Susan Feniger
Episode: One-Pot Wonder
Save Recipe Print
Total:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Black Clam and Garlic Pizza

Recipe courtesy of Ming Tsai

Black Bean Clams "Casino"

Recipe courtesy of Ming Tsai

Black Pepper Beef

Recipe courtesy of Rachael Ray

Black Pepper Chips

Recipe courtesy of The Neelys

Black Pepper Biscuits

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories