Filipino Clam Adobo

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

Directions

1. 1

   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?).

2. 2

   Heat oil in frying pan.

3. 3

   Remove clams from broth.

4. 4

   Fry clams in oil until browned.

5. 5

   Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.

6. 6

   Serve hot with sticky rice.