Rinse and spit clams in cold running water. Drain and set aside.
Heat the pan and add the oil. Add the clams and sauté for a minute or two.Add the garlic and cook out, then add the water and cover to steam open.
Add the pepper, oyster sauce, sugar, and soy. Finish with butter, the cilantro, and a squeeze of fresh lime. Plate and top with the fresh herb mix.
Recipe courtesy of Chef Susan Feniger, Border Grill, LA