Best Malaysian Black Pepper Clams Recipes

Malaysian Black Pepper Clams image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.

Malaysian Black Pepper Clams image

Provided by Brookelynne26

Categories Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 277, Fat 19.1, SaturatedFat 7.9, Cholesterol 43.3, Sodium 1217.2, Carbohydrate 19.9, Fiber 0.8, Sugar 12.9, Protein 8.2