Grilled Clams with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but totally manageable. Grilled clams with bamboo shoots brings together tender shellfish with crisp, delicate shoots in a savory Asian inspired sauce that comes together in under an hour. Clams are packed with iron and B vitamins, making them as nutritious as they are delicious. What I love most is how straightforward this recipe actually is once you get the clams on the grill. The whole thing feels fancy enough for guests but simple enough for a weeknight dinner, and your guests will think you spent all day in the kitchen.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 473 mlfresh bamboo shoots(sliced into thin strips)
- 4 tablespoonsbutter
- 5garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 3green onions(chopped)
- 1 teaspoonred chili flakes
- 2 tablespoonsvegetable oil(for grilling)
Detail level
Instructions
- 1
Heat your grill to medium-high heat, approximately 400°F. While preheating, rinse the clams thoroughly under cold water and scrub their shells with a stiff brush to remove any sand or debris.
Tip: Discard any clams with cracked shells or those that don't close when tapped.
- 2
In a small bowl, combine minced garlic, ginger, soy sauce, rice vinegar, sesame oil, and red chili flakes to create your sauce base. Set aside.
Tip: You can prepare this sauce up to 2 hours ahead of time and store it in the refrigerator.
- 3
Lightly brush the grill grates with vegetable oil to prevent sticking. Arrange the clams directly on the grill in a single layer.
Tip: Position clams so the flat shell faces up to prevent liquid from escaping during cooking.
- 4
Grill the clams for 4-5 minutes until the shells begin to open. Once opened, remove them with tongs and set aside on a serving platter.
Tip: Clams cook quickly; discard any that don't open after 5 minutes as they may not be safe to eat.
- 5
In a large skillet over medium heat, melt butter and add the sliced bamboo shoots. Sauté for 3-4 minutes, stirring occasionally, until the bamboo shoots are tender but still retain some crunch.
Tip: Pre-blanching bamboo shoots for 2 minutes before sautéing can enhance their tenderness.
- 6
Pour the prepared sauce over the bamboo shoots and stir to combine. Add the grilled clams back to the skillet, gently tossing to coat everything evenly with the sauce.
Tip: Work gently to avoid dislodging the clams from their shells.
- 7
Cook for 1-2 minutes more, just until the clams are heated through and the sauce is warmed. Remove from heat immediately.
Tip: Overcooking will make the clams tough and rubbery.
- 8
Transfer the clams and bamboo shoots to serving bowls, drizzle with the remaining sauce, and garnish generously with chopped green onions before serving.
Tip: Serve immediately with crusty bread to soak up the delicious sauce.
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