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Categories:Viewed: 45 - Published at: 6 years ago
Ingredients
- 2 cups littleneck clams, shelled (fresh or canned)
- 1 tablespoon garlic, finely minced
- 3 tablespoons white vinegar
- 1/2 teaspoon black peppercorns
- 1 cup water
- 2 tablespoons vegetable oil
- salt or patis
Method
- In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
- Heat oil in frying pan.
- Remove clams from broth.
- Fry clams in oil until browned.
- Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
- Serve hot with sticky rice.
