Recipe: Malaysian Black Pepper Clams
Street food comes from around the world and food truck owners are always looking for new ways to provide their customers easy to prepare and easy to eat meals from their truck. Here is a simple recipe a food truck with an Asian concept could easily incorporate into their rotating menu.
Malaysian Black Pepper Clams
Yield: 4 servings
- 2-1/2 pounds Manila clams (or Cockles)
- 1/4 cup grated coconut palm sugar or packed dark brown sugar
- 2 teaspoons oyster sauce
- 2 tablespoons dark soy sauce
- Juice of 1-1/2 limes
- 2 tablespoons canola oil
- 2 tablespoons chopped garlic
- 1 (2-inch) piece fresh ginger, peeled and minced
- 1 tablespoon cracked black pepper
- 4 tablespoons (1/2 stick)
- unsalted butter
- 10 fresh mint leaves
- 1/2cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (see page 109) or regular basil leaves
- Sourdough bread, sliced
- 1 inch thick and toasted, for serving (optional)
- Extra virgin olive oil, for serving (optional)
- Lime wedges, for serving
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.
If you end up making this tasty recipe, let us know your thoughts and feel free to send us a photo of the dish so we can share with our readers.