Malaysian Black Pepper Clams Recipe

Name: Malaysian Black Pepper Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs manila clams; 1/4 cup grated coconut palm sugar or 1/4 cup packed dark brown sugar; 2 teaspoons oyster sauce; 2 tablespoons dark soy sauce; 1 1/2 lime, juice of; 2 tablespoons canola oil; 2 tablespoons chopped garlic; fresh ginger, peeled and minced; 1 tablespoon cracked black pepper; 4 tablespoons unsalted butter; 10 fresh mint leaves; 1/2 cup fresh cilantro leaves; 1/4 cup fresh Thai basil or 1/4 cup regular basil leaves; sourdough bread, sliced 1 inch thick and toasted, for serving (optional); extra virgin olive oil, for serving (optional); lime wedge, for serving

Servings: persons

2 1/2 lbs manila clams
1/4 cup grated coconut palm sugar or 1/4 cup packed dark brown sugar
2 teaspoons oyster sauce
2 tablespoons dark soy sauce
1 1/2 lime, juice of
2 tablespoons canola oil
2 tablespoons chopped garlic
fresh ginger, peeled and minced
1 tablespoon cracked black pepper
4 tablespoons unsalted butter
10 fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh Thai basil or 1/4 cup regular basil leaves
sourdough bread, sliced 1 inch thick and toasted, for serving (optional)
extra virgin olive oil, for serving (optional)
lime wedge, for serving

1
Put the clams in a large bowl and rinse them under cold running water for 5 to 10 minutes to purge them of all sand and grit. Drain.
2
In a small bowl, combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice.
3
Heat the canola oil in a large saute pan or skillet set over high heat. Add the garlic and ginger and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the black pepper and the clams. Add 1/3 cup water, cover immediately, and steam the clams for 3 to 4 minutes or until they open. Remove any that do not open. Add the oyster sauce mixture and stir well. Add the butter, stir well, and pour the clams into a large bowl.
4
Sprinkle the mint, cilantro, and Thai basil over the clams. Serve with the toasted bread, brushed with the olive oil, if desired, and wedges of fresh lime.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 lbs manila clams, 1/4 cup grated coconut palm sugar or 1/4 cup packed dark brown sugar, 2 teaspoons oyster sauce, 2 tablespoons dark soy sauce, and more.

Yes, Malaysian Black Pepper Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Black Pepper Clams

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