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![San Bei Clams with sambal and fresh herbs, best eaten with steamed white rice]()
San Bei Clams with a Sambal Twist
A coastal road in Taiwan, a seafood restaurant where you point at what you want, and a plate of San Bei Clams that changed everything. This recipe follows that memory home — through Singapore, through clam season on the Oregon Coast, and into a pan with sambal, Shaoxing wine, and a handful of fresh herbs. One technique, two coastlines, one...
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