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

Instructions

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. Heat oil in frying pan.

3. Remove clams from broth.

4. Fry clams in oil until browned.

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

6. Serve hot with sticky rice.