Clams
2 Tbl canola oil
¼ cup water
1 Tbl butter, unsalted
2 tsp cracked black pepper
1 Tbl minced garlic
1 Tbl Kikkoman Soy Sauce
1 tsp Kikkoman Oyster Sauce
1 tsp granulated sugar
6 sprigs cilantro
Juice of ¼ lime
Fresh herb mix of mint leaves, slivered scallions, and cilantro leaves
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
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
