Get a wide skillet very, very hot (don’t use a nonstick pan: high
heat can cause it to release carcinogens). How hot you get the pan
depends on you, but if you hover your hand over the pan you
should feel some serious heat.
Carefully add the oil and then add the clams, shaking the pan.
Step back! Did flames shoot up? They might still, especially when
you toss the clams and the oil spits in a gas flame. Don’t be
scared; this is fun.
Once the clams have cooked for 30 seconds, add the garlic to
the pan. Cook for 10 seconds or so (you don’t want the garlic to
burn, but you want to cook out the raw taste), then add the ginger
and black pepper. Toss and then add the soy sauce mixture. Raise
the heat and, if the clams aren’t opening yet, cover the pan. Cook
until the clams start to open, 3 to 4 minutes. (Discard any clams
that don’t open.)
To finish, add the butter, a big squeeze of lime juice, and a
handful of the herbs. Stir, and taste the liquid. You want a great
balance of sweetness and acidity, so adjust with more sugar and/or
lime juice*, if necessary.
To serve, pour everything into a large serving bowl and scatter
the rest of the herbs on top. This is great served with grilled bread
or a bowl of white rice.
* Here’s a trick to use when you need a lot of pepper for a recipe:
instead of grinding it by hand, put a teaspoon or two of whole
peppercorns into a spice grinder (or clean coffee grinder) and