Here’s a dish that comes with a warning: look out! When Feniger
makes this, the pan is so hot there is an eruption of flames when
she adds the clams. It’s all very cool and very dramatic, though it
nearly gave me a heart attack the first time I made it at home. If
you’re a wimpy cook, this may not be the dish for you. If you’re
brave, though, you’ll be rewarded with smoky clams infused with
ginger, garlic, soy sauce, brown sugar, lime juice, and herbs. The
biggest crime would be to not have rice or bread at the ready to
soak up the sauce; it’s the best part.
¼ cup water
1 tablespoon soy sauce
1 teaspoon Lee Kum Kee oyster sauce
1 teaspoon light brown sugar, plus more to taste
2 tablespoons canola oil
8 to 12 Manila clams (other clams will work too), cleaned
1 tablespoon minced garlic
1 tablespoon grated peeled ginger
2 teaspoons freshly ground black pepper*
1 tablespoon unsalted butter
1 to 2 limes, cut in half
A mix of cilantro leaves, mint leaves, and slivered scallions
(about ½ cup)
Whisk together the water, soy sauce, oyster sauce, and sugar and
set aside.