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: 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

Servings: persons

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."]

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 5 pounds Manila clams, 1/4 cup dark soy sauce, 4 teaspoons oyster sauce, 3 limes, juiced, 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.

That's it — enjoy your meal!

Malaysian Black Pepper Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions