Malaysian Black Pepper Clams

From Susan Feniger's Street Food.

• Ready In: 30 mins
• Serves: 4

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

Directions

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 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.
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.