Fire it up: Grilled soy & butter Cherrywood clams

If I could BBQ 365 days of the year there is no doubt that I would. We’re constantly trying out different grill and barbecue ideas, to not only keep challenging ourselves, but also to take advantage of these warm summer nights, which we try to enjoy outside as much as possible.

grills

 

 

Growing up in Lima, I had access to a bounty of high quality fish and a diverse selection of seafood, so it is no wonder that I gravitate to dishes that contain creatures of the sea. And for obvious reasons, cooking them directly over the fire is something I’m also partial too.

fish

 

 

Steamed shellfish, such as muscles and clams are quite typical, but have you tried grilling them? Baked oysters are fairly common in some areas, but grilled mollusks are something else. If you can get your hands on some large clams, definitely give this a shot.

cherrywood

 

 

 

You’ll need:

  • 4 Cherrywood, giant little neck or top neck clams. 2 per guest
  • ½ green onion finely chopped
  • 2 tbsp of unsalted butter
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 1 tbsp mirin

Serves: 2

Cooking time: ~6 minutes
Prep time: 2 shakes of a dog’s tail

Step 1

After scrubbing the clams thoroughly under running water, go ahead and de-grit them to release any of the sand that may have been trapped inside.

Step 2

Get your grill and coals ready. Either lump coal or briquettes will do.

coals

Step 3

Mix the liquids in one bowl as shown below. Set your butter and green onions aside after chopping. The onions will not only add incredible flavor, but also act as a form of garnish.

ingredients

Step 4

Place the clams on the hot coals and they should start opening within a minute or two. Once they open up, remove the top lid by holding down the bottom half with a heat-resistant glove or a towel — whatever works for you to avoid getting burnt.

closed-clams

Step 5

Once the lids are removed, add the liquid, butter and top off with the green onions. Allow for the butter to fully melt and at around the 4-5 minute mark (depending on the size of your clams) the sauce will start to bubble up and slightly caramelize around the rims, at this point remove from the coals to get ready to serve.

clamsStep 6

I like Nami’s approach in that she forms a small mount of salt underneath where the clams will rest to avoid them from moving around on the plate and from spilling the juices over.

Look forward to hearing how yours turn out…

Tanoshimu.

: Jaime

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