Prep 0 mins
Cook 30 mins
From Susan Feniger's Street Food.
- 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
- 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.
- In a small bowl, combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice.
- Heat the canola oil in a large sauté 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.
- 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.