Malaysian Clams Recipes

MALAYSIAN BLACK PEPPER CLAMS

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.

MALAYSIAN BLACK PEPPER CLAMS

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 CLAMS

Steps:

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