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
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