Wednesday, July 15, 2015

Thai Style Grilled Clams

So I had never had top neck clams prior to this recipe. Because they're so huge, I thought they would be perfect for grilling. And because I was craving it, I also thought it would be a great vessel for a delicious Thai style sauce.
Ingredients [serves 4]:
2 dozen top neck clams (or 4 dozen little neck clams)
2 cloves garlic, minced
1 teaspoon oil
1 teaspoon grated ginger
½ teaspoon minced lemongrass
4 Thai chili peppers, sliced
½ cup chicken stock
1½ tablespoons fish sauce
1½ tablespoons tamari
1 tablespoon sugar
juice of 1 lime
1 tablespoon minced thai basil
1 tablespoon minced cilantro

Let's start with the seasonings. In a small saucepan, add ginger, garlic, lemongrass, chili peppers, and oil.
Pop the pan over low heat and cook until the garlic is lightly browned.
Add chicken stock, fish sauce, soy sauce, and sugar and stir. Bring to a boil and then remove from the heat.
Chop up cilantro and thai basil and add to the sauce.
Squeeze in the juice of half a lime. That's the sauce, done.
As far as the clams go, get the grill nice and hot. Make sure the clams are cleaned (soaked to get rid of grit and scrubbed to make sure the shells are clean).
Then carefully arrange them onto the grill and close the lid. Leave the clams to cook for 8 to 12 minutes or until they open up.
Carefully remove the clams from the grill (to preserve the juices).
Remove the top shells from the clams and then spoon a little sauce on.
Squeeze the rest of the lime juice all over the clams and then they're ready to be served!
These guys are gorgeous and would also make an awesome hors d'oeuvre. The clams are bright and briny and the Thai seasoning delicately compliments the inherent sweetness of the clams themselves.
The clams are awesome with a bowl of rice and any extra sauce can be spooned right over the rice.
Here's the recipe page:

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