Asian-Inspired Clam Sauce

Oyster sauce is very handy for Asian inspired cooking. Unfortunately, oyster sauce sold in the grocery store is often loaded with sugar, msg or high-fructose corn syrup. Fortunately it is fairly simple to whip up your own substitute from readily available ingredients. Though a different texture and a lighter color, clam sauce has a similar flavor profile and can be directly substituted for any recipe calling for oyster sauce.

 Shown: Shrimp lettuce wraps cooked in clam sauceShown: Shrimp lettuce wraps seasoned with clam sauce. 

 

Asian-Inspired Clam Sauce

  • 6.5 oz can of clams with liquid
  • 1/4 cup coconut aminos or naturally fermented soy sauce
  • 1/4 cup water
  • 2 Tbsp raw, local honey or erythritol
  • 1 Tbsp raw apple cider vinegar or rice vinegar
  • 1 Tbsp plain, unsweetened fish sauce

If you have a food processor, pulse the clams and juice in to a paste. If you do not have a food processor, drain the clams, reserving the liquid, and mince as fine as you can with a sharp knife. Place clam mix (or minced clams and juice) along with remaining ingredients in to a sauce pan and simmer until sauce thickens.