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Recipe courtesy of Susan Feniger

Malaysian Black Pepper Clams

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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. 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.