Malaysian Black Pepper Clams Recipes

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MALAYSIAN CLAMS



Malaysian Clams image

I first made this dish at a hostel on the Olympic Peninsula. We had just dug fresh clams... They were fantastic. This is an incredibly quick recipe with a bold flavor and a nice bite.

Provided by Zeke Koch

Categories     Malaysian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons red onions, minced
1 tablespoon garlic, minced
2 1/2 lbs manila clams
16 dried red chilies
1 cup yellow onion, sliced
1/2 cup red bell pepper, diced
1/2 cup lemongrass, thinly sliced
2 tablespoons oyster sauce
2 tablespoons basil, chopped
1 tablespoon sweet soy sauce
2 tablespoons fish sauce
2 teaspoons black pepper, ground

Steps:

  • Heat the olive oil.
  • Brown garlic and red onion.
  • Add everything else together and cook 5-7 minutes.

Nutrition Facts : Calories 180.5, Fat 4.8, SaturatedFat 0.6, Cholesterol 14.4, Sodium 984, Carbohydrate 27.8, Fiber 4.1, Sugar 12.6, Protein 10.4

MALAYSIAN BLACK PEPPER CLAMS



Malaysian Black Pepper Clams image

Make and share this Malaysian Black Pepper Clams recipe from Food.com.

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

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