Ingredients

• 5 pounds Manila clams
• 1/4 cup dark soy sauce
• 4 teaspoons oyster sauce
• 3 limes, juiced
• 1/2 cup grated coconut palm sugar
• 3 tablespoons freshly cracked black pepper (largest grind on a peppermill)
• 3 tablespoons canola oil
• 1/4 cup chopped garlic
• One 4-inch piece ginger, peeled and minced
• 4 tablespoons unsalted butter
• 1 ounce fresh cilantro leaves
• 1 ounce fresh Thai basil leaves
• 1 ounce fresh mint leaves
• Toasted sourdough bread, sliced 1-inch-thick, brushed with olive oil, for serving
• Lime wedges, for serving

Instructions

1. Watch how to make this recipe.
2. 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.
3. In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside.
4. 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.
5. Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the clams.