Recipe courtesy of Susan Feniger
Episode: One-Pot Wonder
Print
Total:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Black Pepper Vinegar BBQ Mop Sauce

Recipe courtesy of Vincent Camillo

Black Pepper Beef and Stir-Fry

Recipe courtesy of Ching-He Huang

Maple-Dijon-Black Pepper Glazed Bacon

Recipe courtesy of Bobby Flay

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Recipe courtesy of Bobby Flay

Sauteed Peppers

Recipe courtesy of Roger Mooking

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Iggy's Clam Cakes

Recipe courtesy of Iggy's Doughboys

Smoky Black Bean Rice

Recipe courtesy of Laura Vitale

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here