Malaysian Black Pepper Clams - cooking recipe

Ingredients

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

Preparation

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 saute 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.