Malaysian Black Pepper Clams

May 27, 2023May 27, 20230 3
Savory and Spicy Malaysian Black Pepper Clams Recipe
in Seafood

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
326
Sugar
11g
Fat
19g
Malaysian Black Pepper Clams are a flavorful seafood dish that originates from the Southeast Asian country of Malaysia. It combines the sweetness of palm sugar with the heat of black pepper to create a savory and spicy sauce that complements the tender and juicy clams. This dish can be served as a main course or as an appetizer to share with friends and family. The fresh herbs like mint, cilantro, and basil add brightness and freshness to the dish. This recipe can be made in under 30 minutes and is perfect for a quick and easy weeknight dinner.

Instructions

1.Soak the clams in cold water for 15-20 minutes to remove any sand or grit.
2.In a small bowl, mix together the palm sugar or brown sugar, oyster sauce, dark soy sauce, and lime juice.
3.In a large wok or pan, heat the canola oil over high heat.
4.Add the chopped garlic, minced ginger, and cracked black pepper to the wok and stir-fry for 30 seconds or until fragrant.
5.Add the clams to the wok and stir-fry for 1-2 minutes until they start to open up.
6.Add the sugar and sauce mixture and stir-fry for another 1-2 minutes until all the clams have opened up.
7.Add the unsalted butter and stir-fry for an additional 1-2 minutes.
8.Remove from heat and add the fresh mint leaves, cilantro leaves, and Thai basil or regular basil leaves.
9.Serve hot with toasted sourdough bread, extra virgin olive oil for drizzling, and a lime wedge for garnish.

PROS

This dish is packed with flavor, combining the sweetness of palm sugar and the heat of black pepper.

The clams are a good source of protein and are low in fat.

CONS

This dish may not be suitable for those with shellfish allergies.

Cooking with butter can add cholesterol to the recipe.

HEALTH & BENEFITS

Clams are a good source of protein, vitamins B12 and iron, and are low in fat and carbs.
Black pepper contains antioxidants and may aid in digestion.
Mint leaves and cilantro leaves may have anti-inflammatory and antimicrobial properties.

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