Ingredients
- 2 pound manila clams or cockles
- 4 tablespoon canola oil
- 1/2 cup chicken stock, fish stock, or clam juice
- 2 tablespoon minced garlic
- 2 tablespoon dark soy sauce
- 2 teaspoon oyster sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon cracked black pepper*
- 2 tablespoon unsalted butter
- 1 tablespoon freshly squeezed lime juice
- 1/4 bunch whole cilantro leaves
- 2 pound manila clams or cockles
- 4 tablespoon canola oil
- 1/2 cup chicken stock, fish stock, or clam juice
- 2 tablespoon minced garlic
- 2 tablespoon dark soy sauce
- 2 teaspoon oyster sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon cracked black pepper*
- 2 tablespoon unsalted butter
- 1 tablespoon freshly squeezed lime juice
- 1/4 bunch whole cilantro leaves
- 2 thick slices crusty rye bread, drizzled with extra virgin olive oil and toasted, for serving
Preparation
Baking Directions:
Thoroughly rinse and scrub clams in cold running water.
Drain and set aside.
Heat a large sauté pan over medium high heat and add the oil.
Add the clams and sauté for a minute or two.
Add the garlic and sauté for another minute, and then add the stock and cover pan to steam open the clams.
When clams just begin to open, quickly stir in the soy sauce, oyster sauce, sugar, and pepper.
To finish, stir in the butter, lime, and cilantro leaves.
Divide between two shallow bowls and top with the Herb Mix.
Serve immediately, accompanied by the bread for soaking up the juices.
* For cracked black pepper, place a couple tablespoons whole black peppercorns in a clean towel and fold over to cover.
Using the back of a small saucepan, crush peppercorns, creating large pieces of cracked black pepper.
** For Herb Mix, combine whole Thai basil leaves, mint leaves, and cilantro leaves with thinly sliced scallions.
Rinse and spit clams in cold running water.
Drain and set aside.
Heat a pan and add the oil.
Add the clams and sauté for a minute or two.
Add the garlic and cook out, then add the stock and cover to steam open.
Add the pepper, oyster sauce, sugar, and soy.
Finish with butter (optional), the cilantro leaves and a squeeze of fresh lime.
Plate and top with the fresh herb mix.
