Grilled Clams with Daikon
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes from start to table. Fresh littleneck clams get a beautiful char on the grill while a bright daikon slaw with ginger, lime, and cilantro provides the perfect cool contrast. Daikon is wonderfully low in calories but packed with vitamin C and fiber, making it a nutritious base for the crisp, tangy accompaniment. The best part is how simple the whole thing is to execute. You're essentially grilling the clams and tossing together a quick slaw, no fancy techniques required. The sesame oil and soy sauce give everything a subtle Asian influence that feels restaurant quality but tastes like home cooking at its finest.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1 largedaikon radish(julienned)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonsfresh lime juice
- 2 tablespoonsrice vinegar
- 1½ tablespoonssesame oil
- 1 tablespoonsoy sauce
- 3scallions(thinly sliced)
- 59 mlcilantro(chopped)
- ¼ teaspoonred chili flakes
- 2 tablespoonsolive oil(for brushing)
- 1 teaspoonsea salt
Detail level
Instructions
- 1
Prepare the daikon slaw by combining julienned daikon radish in a large bowl and set aside. In a small bowl, whisk together minced ginger, lime juice, rice vinegar, sesame oil, and soy sauce to create the vinaigrette.
Tip: Julienne the daikon into thin matchsticks for better texture and faster absorption of flavors.
- 2
Pour the vinaigrette over the daikon radish and toss gently to coat evenly. Let it sit for 5-10 minutes to allow the daikon to soften slightly while you prepare the clams.
Tip: The daikon will release some water; this is normal and adds to the refreshing quality of the slaw.
- 3
Preheat your grill to medium-high heat (around 400°F). While the grill heats, rinse the clams under cold running water and use a stiff brush to scrub away any sand or debris from the shells.
Tip: Discard any clams that are open and don't close when tapped; they may be dead.
- 4
Pat the clams dry with paper towels and brush them lightly with olive oil on both the top and bottom shells. Sprinkle with sea salt and red chili flakes.
Tip: Dry clams will develop better grill marks and prevent sticking.
- 5
Place the clams directly on the grill grate, arranging them in a single layer with the curved shell down. Grill for 5-7 minutes until the shells open partially and the clam meat begins to appear translucent at the edges.
Tip: Listen for a slight sizzle when clams hit the grill; this indicates proper temperature.
- 6
Using tongs, carefully flip each clam to the other side and continue grilling for 2-3 minutes more until fully opened. Some clams may open at different times; remove them as they open to prevent overcooking.
Tip: If clams don't open within 2-3 minutes of flipping, they may be dead; discard them.
- 7
Transfer the grilled clams to a serving platter and top with the daikon slaw, dividing it evenly among the clams or arranging it on the side.
Tip: Work quickly after grilling to serve the clams while still warm.
- 8
Garnish the dish generously with sliced scallions and fresh cilantro. Drizzle any remaining vinaigrette from the daikon slaw over the clams before serving immediately.
Tip: Serve with crusty bread to soak up the juices at the bottom of the clam shells.
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